¼ cup olive oil
8 cloves garlic, minced
2 lb assorted mushrooms, criminis, white button, oyster, etc., sliced ¼-inch thick
Salt and pepper
8 fresh sage leaves, chopped
1 cup vegetable broth
1 lb bow tie pasta, cooked and drained
¼ cup fresh parsley
Grated Parmigiano-Reggiano cheese for garnish
Preparation: Serves 6
Heat the olive oil in a large skillet over medium heat. Scatter the garlic over the oil and cook, stirring, until golden, about 2 minutes. Add the mushrooms to the skillet. Season lightly with salt and pepper and add in the sage. Cook, stirring often, until the mushrooms are sizzling and brown, about 10 minutes. If the mushrooms have given off a lot of water during cooking, wait until the liquid cooks off before the mushrooms begin to brown.
Add the broth to the browned mushrooms, bring to a boil and lower the heat so the sauce is simmering. Cook until the liquid is reduced by about half, 5 minutes. Add the pasta to the sauce. Toss in the Italian parsley and bring the sauce and pasta to a boil, stirring gently to coat the pasta with the sauce. Check the seasoning, add salt and pepper if necessary. Serve with grated cheese.