Butter Sage Wild Mushroom Linguini

This again is a recipe that I have been recommending at shows and farmers markets for a long time. Mushroom, butter, and sage is a classic combination that is subtle yet flavorful. The butter and sage sauce offers a great compliment to the pasta without being overwhelming.

This recipe also utilizes a roux. This traditional combination of flour and fat is created to thicken the sauce without being clumpy. The roux and sauce need to be at different temperatures when they are combined, or things will not work out properly. In this recipe the roux is made first and allowed to cool before being added to a simmering sauce (roux is activated under a simmer).

Ingredients:
1 12 oz package - Pastamore Wild Mushroom Linguini
1.5 oz - butter
1.5 Tbsp - flour
7 leaves - fresh sage
16 oz - vegetable stock/broth
16 oz - water
To taste - salt and black pepper

Directions:
1. Place a small saucepan on the stove over medium heat. Once the pan is hot, add the butter and allow to heat. Turn off the heat, and then add the flour and combine using a whisk. Remove from the heat and place to the side.

2. Place a large pot of water on the stove (minimum 1 gallon) over high heat. While the water is heating, pour the water and vegetable stock/broth into a large saucepan over medium-high heat. Bring to a boil and reduce to a simmer. Place the sage leaves into the pan and allow to cook.

3. When the water has come to a boil add the Pastamore Wild Mushroom Linguini, a pinch of salt, and a drizzle of oil. While the pasta is cooking combine the roux with the sauce and reduce. Use the whisk to fully incorporate the roux in the sauce. The sauce will begin to thicken. If the sauce is too thick add more liquid, and if it is too thin reduce longer. When the sauce has reached the desired consistency remove from the heat and season with salt and pepper. Remove the whole leaves of sage and discard.

4. Once the pasta has been cooked, strain through a colander. Return the pasta to the pot it was cooked in, and add the sauce. Mix until thoroughly coated. Plate and garnish with fresh sage leaves.