Pasta: Mushroom Basil by Recipe Cottage

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	Mushroom Basil

		Wild Mushroom and Basil Pasta 2 medium sized portabello mushrooms, cut in 1/4 inch thick slices 2 cups crimini mushrooms, capped and quartered 1/2 cup packed fresh basil leaves 2 garlic cloves, peeled extra virgin olive oil 1/2 cup dry white wine or sherry 1-2 teaspoons soy sauce shredded parmesan salt and freshly ground black pepper, to taste. Heat heavy skillet. Saute garlic cloves in 1-2 tablespoons of olive oil until coated and beginning to brown (about 1 minute). Add mushrooms and sautee until juices begin to emerge. Add wine or sherry (more or less depending on how juicy you want it to be) and soy sauce. Coat mushrooms and cook for another minute or so. Add basil and cook until leaves are slightly wilted. Remove garlic cloves. Add salt and pepper to taste. Toss cooked noodles with a little bit of olive oil (the amount depends on how juicy your mushroom mix is). Transfer to plates and top with mushrooms and grated parmesan.