Wild Mushroom Pasta

The Marsala and mushrooms taste wonderful together and the entire dish can be made in no time. Freshly grated asiago is the ideal cheese to serve with this dish Parmesan will overpower the delicate flavour of the mushrooms.

1 cup (250 ml) whole wheat pasta such as pappardelle
1/2 lb (250 g) shiitake mushrooms
1/2 lb (250 g) oyster mushrooms
1/2 lb (250 g) button mushrooms
1/2 lb (250 g) Chanterelle mushrooms
1 medium leek
4 Tbsp (60 ml) extra-virgin olive oil
5-6 cloves garlic, minced
2 small shallots, minced
1/2 cup (125 ml) Marsala wine (or medium dry sherry)
1/2 cup (125 ml) cream
1 Tbsp (15 ml) each fresh thyme, tarragon,
rosemary and sage
Freshly grated asiago cheese

Cook pasta in a large pot of boiling salted water; set aside. Cut mushrooms and leek in 1/2" (1 cm) slices. For best effect, cut the leek diagonally.

Heat oil in a large saucepan and saut?arlic and shallots for two minutes. Add mushrooms and leek; saut?or four to five minutes. Add Marsala and cook for three minutes, then stir in cream and fresh herbs. Reduce by half. Add pasta and mix well. Garnish with asiago and serve at once. Serves two.

Source: alive #240, October 2002