Wild Mushroom and Basil Pasta

• fresh pasta, enough for 4↗
• medium portabella mushrooms, in 1/4 inch thick slices↗2
• cups cremini mushrooms, capped and quartered (button mushroom works too, go wild with your choice :-)↗2 cups
• cup of packed fresh basil leaf↗1⁄2 cup
• cloves garlic, peeled↗2
• extra virgin olive oil (use the good quality one you've been saving)↗
• cup sherry wine or 1/2 cup dry white wine↗1⁄2 cup
• teaspoon soy sauce↗1 -2 teaspoon
• shredded parmesan cheese↗
• salt & freshly ground black pepper, to taste

Step-by-step instructions

1. 1

   For sauce, heat heavy skillet.

2. 2

   Saute garlic cloves in 1-2 tablespoons of olive oil until coated and beginning to brown (about 1 minute).

3. 3

   Add mushrooms and sautee until juices begin to emerge.

4. 4

   Add wine or sherry (more or less depending on how juicy you want it to be) and soy sauce.

5. 5

   Coat mushrooms and cook for another minute or so.

6. 6

   Add basil and cook until leaves are slightly wilted.

7. 7

   Remove garlic cloves.

8. 8

   Add salt and pepper to taste.

9. 9

   Toss cooked noodles with a little bit of olive oil (the amount depends on how juicy your mushroom mix is).

10. 10

    Transfer to plates and top with mushrooms and grated parmesan.