Bucatini al Funghi (pasta and mushrooms) Print Email

Maestri Pastai Bucatini- 1 Package
Mushrooms - 1 Package (Cleaned & Chopped)
Garlic - 2 Cloves
Small Yellow Onion - 1 (Chopped)
Italian Parsley - 1 Tablespoon (Chopped)
Chives - 1 Tablespoon (Chopped)
Rosemary - 1 Tablespoon (Chopped)
White Wine - 1 Cup
Marinara - 4 Cups
fresh mozzarella - 2 balls, grated or chopped
Extra Virgin Olive Oil - 4 Tablespoons

Bring one gallon of salted water to a boil. Add Bucatini and cook for ten minutes or until the pasta is aldente.

In a large pot, sauté garlic and onions in 2 TBS Extra Virgin Olive Oil until lightly browned. Remove from pan and set aside.

Add an additional 2 TBS Extra Virgin Olive Oil to the same pan and sauté mushrooms until caramelized. If necessary, add additional oil. Season with salt and pepper and set aside.

Deglaze pot with white wine and reduce by half. Add marinara and bring to a simmer.

While pasta is cooking, reheat mushrooms, onions and garlic in separate pan while adding half of the chopped herbs.

Once pasta is ready, strain and add to marinara. Fold in half the mushrooms and fresh mozzarella. Garnish pasta with remaining mushrooms, mozzarella cheese and herbs. Serves 6-8 as a side dish - Adapted from a recipe by Chef Jon Buchannan