Extra Virgin Olive Oil
1 large shallot, minced fine (about ½ cup)
12 fresh sage leaves, chopped
2 cups chopped crimini mushrooms (about 12 mushrooms)
Salt & Pepper, optional
6 oz. dried linguini or spaghetti, cooked according to package directions
½ cup reserved water from cooking the pasta
¼ cup freshly grated pecorino or parmesan cheese (I used pecorino)
Heat a large pot of salted water to boil the pasta. Plan to begin cooking the pasta about the same time the sage is added to the caramelized shallots and everything should be finished about the same time. Shallots beginning to brown
Heat a medium skillet and coat bottom with olive oil. Saute the shallots over a medium heat, stirring often, until shallots become a rich golden brown, about fifteen minutes.Toss in the chopped sage and stir to coat completely in the oil, one minute. Add the mushrooms and cook for five to eight additional minutes, adding a bit more olive oil if mixture seems dry, until mushrooms are soft and slightly browned. Season with salt and pepper, if desired.
Drain hot pasta, reserving about ½ cup of the cooking water. Toss pasta with the mushroom mixture, adding some of the reserved hot water if pasta seems dry. Divide between two plates and top with grated pecorino or parmesan cheese.
Serves two. Until my next update, I remain, your savory correspondent.