Recipe: Trofie with Wild Mushrooms

Trofie Pasta with Wild Mushrooms and Garlic

This has now become a Kemp family staple. Trofie is a Ligurian style of pasta that I first had in Riomaggiore in Cinque Terre, Italy. I was happy to find it in Pasadena, but I certainly paid out the nose for it. The traditional way to serve trofie is with pesto, but I decided to make it with sautéed mushrooms in butter. Seriosuly, one of my favorite things I've had this year...simpler really is always better. 

Wild Musroom Trofie

Ingredients 
2 handfuls or so of trofie pasta
3 cups or so of different mushrooms. I used shitake, oyster and mitake. 
butter
garlic. smased or finely diced
a few shallots, diced up small
salt to taste

Directions  

This dish is really about taste...the amount of shallots and garlic is really up to you. Start by sautéing the shallots, garlic, and mushrooms in butter and a little olie oil. Don't put the mushrooms all in the pan at once, just throw them in a bit at a time, make sure they are in one layer in the pan, otherwise they'll steam as opposed to brown. Keep adding butter and olive oil as you add mushrooms to keep the mushrooms from sticking. Meanwhile, add the pasta to boiling water for about 10-2 minutes. Drain and add to the sauté pan. Toss and add salt to taste. Basically thats it. It's amazing what the combo of butter and pasta will do. Enjoy!