This is an easy and decadent dish that could be an appetizer or a meal. Buitoni brand Wild Mushroom Agnolotti Pasta with Wild Mushrooms is being used, but you could easily substitute it for your favorite ravioli or a different kind of pasta. Basically Agnolotti is stuffed pasta similar to ravioli, but has a slightly different shape. Shitake and cremini mushrooms are being used, but you can use an assortment of your favorite mushrooms. Serves 6 – 8 as an appetizer or 4 as a meal.
2 1/2 cups of shitake mushrooms cleaned, stems removed and chopped
2 1/2 cups of cremini mushrooms cleaned, stems removed and chopped
3 tablespoons of olive oil
3 tablespoons of white truffle oil plus extra for drizzling
2 garlic cloves pressed through a garlic press
1/2 cup of white wine
1/4 cup of chicken broth
1 â€“ 9 oz. package of Buitoni brand Wild Mushroom Agnolotti or your favorite pasta
Fresh grated parmesan cheese
In a large skillet add both oils and mushrooms and sautÃ© over medium high heat until mushrooms start to release their liquid. Add garlic and sautÃ© for about 30 seconds. Deglaze the pan with the white wine and add broth and cook for about 5 minutes to reduce sauce. Cook pasta according to package directions. Drain pasta, add to a bowl, spoon mushrooms and sauce over pasta, drizzle with a touch of truffle oil and top with a sprinkle of parmesan cheese. Serve and enjoy!
Try Parducci Family Farmed Pinot Noir ( California), Bogle Vineyards Pinot Noir (Russian River Valley), Rodney Strong Pinot Noir (California) or Pedroncelli Pinot Noir (Russian River Valley, California).
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