- 1 handful of dried wild mushrooms (or 2 large handfuls of fresh)
- 4 sprigs of rosemary
- 1 onion
- 2 cloves of garlic
- olive oil
- sea salt and freshly ground black pepper
If using dried mushrooms, soak them for at least 20 minutes, then squeeze out the liquid (do not discard the soaking water, you’ll need it later). Slice fresh mushrooms if using. Finely chop the rosemary leaves, onion, and garlic.
Bring a pot of water to a boil for the pasta. In a skillet, sauté the garlic and onion in olive oil, then add the mushrooms. Cook for a couple of minutes over medium heat until the mushrooms release their aroma.
Add rosemary, lower the heat, pour in a little water (or the mushroom soaking liquid), and let it simmer gently. For extra creaminess, you can add a knob of butter or a light sprinkle of flour to thicken, but that’s optional.
When the pasta is almost done, add it to the skillet with the mushrooms, toss everything together, remove from heat, and let it sit covered to absorb the flavors.
If using dried mushrooms, soak them for at least 20 minutes, then squeeze out the liquid (do not discard the soaking water, you’ll need it later). Slice fresh mushrooms if using. Finely chop the rosemary leaves, onion, and garlic.
Bring a pot of water to a boil for the pasta. In a skillet, sauté the garlic and onion in olive oil, then add the mushrooms. Cook for a couple of minutes over medium heat until the mushrooms release their aroma.
Add rosemary, lower the heat, pour in a little water (or the mushroom soaking liquid), and let it simmer gently. For extra creaminess, you can add a knob of butter or a light sprinkle of flour to thicken, but that’s optional.
When the pasta is almost done, add it to the skillet with the mushrooms, toss everything together, remove from heat, and let it sit covered to absorb the flavors.
