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Print this Recipe    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.

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