My new favorite mushroom is the trumpet mushroom. They have a little chew and are so buttery delicious. They remind me of scallops, and I use to love scallops seared in a pan with butter and sage, but now we have the trumpet. I typically don’t like to post hard to find items but if you get your hands on these lovelies, give them a try. This pasta comes together in under 30 minutes. It’s light, garlicky and a little peppery and is so wonderful for lunch or dinner with a glass of white wine.
If you give a try please leave you feed back here and share a pic on Instagram, we’d love to see them.
- 8 ounce or more Trumpet mushroom sliced into rounds the caps sliced into thin strips
- 2 Tbsp extra virgin olive oil
- Sea salt
- Cracked red pepper
- Ground black pepper
- Sage powder
- 3 large cloves garlic minced
- Handful fresh parsley minced
- One package wheat pasta or your choice
- ¾ cup reserved pasta water – not using all
- Mince the garlic and parsley and set aside.
- Add water to a medium pot with large pinch of sea salt and bring a boil
- Heat oil in skillet. Add the mushrooms and sprinkle with sage, large pinch cracked red pepper, black pepper and large pinch sea salt and cook until golden on both sides. Remove from pan.
- Add pasta to the boiling water and cook al dente. Just before draining the pasta scoop out about ¾ cup pasta water and set aside, then drain the pasta.
- Heat the skillet again, add 2 Tbsp oil and the garlic and sauté 30 seconds to one minute. Add the pasta and ¼ cup of the reserved pasta water and toss well. Add a sprinkle of sage powder, black pepper and sea salt, and a pinch cracked red pepper. Add the mushrooms and parsley and give one final toss. Add more pasta water if needed to keep moist but not watery.
- Serve in bowls and top with additional fresh parsley. Season to taste