Makes 3 to 4 servings
Makes 4 to 4½ cups pasta
4 quarts water
1/2 pound whole grain pasta of your choice, including gluten-free varieties
Parsley, Wild Mushrooms & Truffle Oil:
Makes 2½ cups
1 teaspoon olive oil
4 large shallots, sliced
4 large cloves garlic, sliced
1 pound mushrooms, cut in ½-inch slices, 7 cups wild chanterelle mushrooms, or a combination of shiitake, oyster, and maiitake mushrooms
1 teaspoon unrefined sea salt (I prefer Celtic Sea Salt)
½ teaspoon freshly-ground black pepper
1/2 cup dry white wine
Optional thickener: 2 teaspoons kuzu root starch or arrowroot powder dissolved in 3 teaspoons wine or water
¼ cup Italian parsley, leaves only, chopped
2 teaspoons truffle oil
1. In a 4-quart pot, bring water to boil for pasta. Cook until done.
2. Meanwhile, heat oil in a large skillet or a wide pot. Add shallots, garlic, mushrooms, salt and pepper. Stir well and cover so mushrooms release their flavorful juices, in about 5 minutes. Add wine and continue to cook 5 minutes more. Should you wish to thicken juices, stir thickener with water and add to pot. Stir to thicken.
3. Drain pasta. Mix with mushroom mixture and parsley. Transfer to individual serving bowls or plates and drizzle top with truffle oil.
For 4 servings, per serving:
Calories: 318 Protein: 14gm Saturated Fat: 1gm Fiber: 8gm Carbohydrates: 51gm Fat: 6gm Cholesterol: 0 Sodium: 404mg
Calories from Protein: 18% Calories from Fats: 18% Calories from Carbohydrates: 64%