Wild Black Trumpet Mushroom Pasta

This recipe highlights the unique, smoky flavor of black trumpet mushrooms in a simple yet elegant pasta dish.

Prep Time

15 minutes

Cook Time

30 minutes

Servings

2

Ingredients

• 3 cups fresh black trumpet mushrooms, cleaned and roughly chopped (about 4 ounces)
• 1/4 cup extra virgin olive oil
• 1/4 cup freshly grated Parmesan cheese, plus extra for serving
• 1 1/2 tablespoons fresh rosemary, finely chopped
• 1 1/2 tablespoons fresh thyme, finely chopped
• 2 tablespoons sea salt, for pasta water
• 1/2 teaspoon sea salt, for mushrooms, or to taste
• 4.4 ounces pasta noodles (e.g., fettuccine, pappardelle)

Directions

1. Bring a large pot of water to a boil. Add 2 tablespoons of sea salt.
2. While the water is heating, prepare the mushrooms.
3. Place the chopped black trumpet mushrooms in the sauté pan with 1/2 teaspoon of sea salt.
4. Add just enough water to the pan to cover the mushrooms.
5. Cook over medium-high heat (6 on a scale of 1-10), stirring occasionally, until the water has almost completely evaporated. This will take about 20-30 minutes. This step is crucial for thoroughly cooking the mushrooms and breaking down the chitin in their cell walls.
6. Reduce the heat to medium-low (3 on a scale of 1-10). Add the olive oil, rosemary, and thyme to the pan.
7. Continue cooking, stirring occasionally, until the remaining water has evaporated and the herbs have infused the oil. This should take about 15 minutes. Be careful not to burn the herbs.
8. Once the water is boiling, add the pasta noodles and cook according to the package directions until al dente.
9. Drain the pasta in a colander, reserving about 1/2 cup of the pasta water.
10. Add the drained pasta to the pan with the mushrooms. Toss to coat the pasta with the mushroom sauce.
11. If the sauce seems too thick, add a little of the reserved pasta water to loosen it up.
12. Serve immediately, topped with freshly grated Parmesan cheese.