Drunken Wild Mushroom Pasta

• Produce

  • 26 oz Assortment of wild mushrooms
  • 4 Garlic cloves
  • 1 Red onion
  • 2 1/2 tsp Thyme, fresh

• Pasta & Grains

  • 1 lb Dreamfields linguine pasta
  • 3/4 cup Reserved pasta cooking liquid

• Baking & Spices

  • 1 Salt
  • 1 tsp Sea salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Hazelnuts

• Dairy

  • 6 oz Goat cheese

• Beer, Wine & Liquor

  • 2 tbsp Sherry cooking wine

Found on joyfulhealthyeats.com

Description

Ingredients

• 3 tablespoons olive oil
• 26 oz. assortment of wild mushrooms, sliced (crimini, shitake, oyster, baby bella, whatever you want)
• 1 red onion, diced
• 4 garlic cloves, minced
• 1 teaspoon sea salt
• 2 tablespoons sherry cooking wine
• 2½ teaspoons fresh thyme, diced
• 1 lb. Dreamfields linguine pasta
• 6 oz. goat cheese
• ¾ cup reserved pasta cooking liquid
• salt to taste
• ¼ cup hazelnuts, chopped

Directions

• Bring a large pot of water to a boil.
• Heat a large skillet to medium high heat.
• Add olive oil and mushrooms. Saute for 7-10 minutes until mushrooms start to brown.
• Next add onions, garlic, and season with salt. Saute and stir onions for 3-4 minutes.
• Add in sherry cooking wine and cook down until liquid is evaporated. Finish with fresh time and set aside.
• Add noodles to pot of boiling water. Cook until al dente (according to package instructions)
• Reserve ¾ cup of pasta cooking liquid and drain the rest.
• Add the noodles, wild mushroom mixture, goat cheese, and cooking liquid to a large bowl. Toss to mix everything together until goat cheese is completely melted.
• Top with chopped hazelnuts!
• Serve.

Nutrition