Makes 2 servings
1 whole head of garlic
4 plum tomatoes
¼ cup dried porcini (scant ½ ounce)
½ pound assorted fresh mushrooms such as shiitakes and chanterelles
¼ cup olive oil
1 large shallot
2 tablespoons Marsala
½ pound farfalle
1½ tablespoon butter
½ cup shaved parmesan
6 fresh basil leaves
Preheat the oven to 425°. Cut one inch off the top of
1 whole head of garlic
Set the head on a piece of aluminum foil, cut side up. Pour
1 teaspoon olive oil
over the top of the cut garlic, wrap it in the foil and roast for about an hour. Squeeze the roasted garlic from the skins into a small bowl and mash well. Cover with plastic wrap.
Meanwhile, on a rimmed baking sheet, toss together
4 plum tomatoes, quartered
2 teaspoons olive oil
salt and pepper
Lay the tomato wedges on their sides and roast for 30 minutes or until tender and browned on the bottom. Using a spatula, transfer the tomatoes to a plate.
In a small heatproof bowl, combine
¼ cup dried porcini (scant ½ ounce)
½ cup boiling water
Set aside to soften, about 20 minutes. Remove the mushrooms from the liquid and rinse them under running water to remove any grit; reserve the liquid.
In a large frying pan heat
2 tablespoons olive oil
Add in an even layer
½ pound assorted fresh mushrooms such as shiitakes (stems removed) and
chanterelles, halved or quartered depending on their size
Season with salt and pepper. Cook over moderately high heat, without stirring, until deep brown on the bottom, about 4 minutes. Stir the mushrooms and continue to cook, until tender, about 4 minutes longer. Transfer to a plate.
Add to pan
1 tablespoon olive oil
1 large shallot, minced
and cook for about 3 minutes, until the shallots are translucent. Add
2 tablespoons Marsala
Simmer until reduced by half, pour in the reserved mushroom soaking liquid, stopping when you reach the grit at the bottom. Add the porcini and the roasted garlic puree.
Cook
½ pound farfalle
in a large pot of boiling salted water until al dente. Meanwhile, rewarm the roasted tomatoes and the mushroom sauce. Add the sauteed fresh mushrooms to the sauce, swirl in
1 tablespoon butter
salt and pepper, to taste
Drain the pasta and toss with
½ tablespoon butter
Add the mushroom sauce and toss well. Mound the pasta into two serving bowls and top with the roasted tomato wedges,
½ cup shaved parmesan (use a potato peeler)
6 fresh basil leaves, finely shredded
Adapted from Food & Wine magazine