This is a very simple, hardy mushroom pasta that a lot of Italian grandmothers love making.
For this recipe I used white, button mushrooms, oyster mushrooms and portobello mushrooms. This will also work with porcini, shiitake or your own favourite, as long as it is not enoki because that will make a stringy mess. Mushrooms reduce in size when they are cooked, so at first this will look like a lot of food, but worry not my friends, it is just the right amount for 2 to 3 people – you, your friend, and a Nonna.
1 cup of each: button, oyster, Portobello mushrooms, chopped.
1 scallion, chopped
3 cloves of garlic, chopped
1 chilli pepper, chopped
½ cup fresh basil, chopped
salt to taste
pepper to taste
oil for frying
cooked pasta (I used tagliatelle)
olive oil for drizzling.
Sautee mushrooms, garlic, chilli, and scallion in an oiled frying pan. After a few minutes, you will see that the mushrooms will release a considerable amount of liquid, and they will reduce in size. Add salt and pepper to taste. Toss pasta, with mushrooms and half the amount of fresh basil. Serve drizzled with fresh olive oil and the remainder of the fresh basil as a garnish.