Pasta With Mushrooms, Sage, And Rosemary

• 2 tablespoons extra virgin olive oil
• 1 small onion, minced (or 2-3 shallots, minced)
• 1 lb wild mushroom, trimmed and quartered if small, thickly sliced if large (such as shitake or oyster mushrooms)
• salt
• 4 large garlic cloves, minced
• 8 large sage leaves, slivered
• 2 teaspoons chopped fresh rosemary (or 1 t. dried)
• 1/2 cup dry white wine
• 1 (14 ounce) can tomatoes with juice, chopped
• fresh ground black pepper
• 3/4 lb dry pasta
• 1 ounce parmesan cheese

1. Begin heating a large pot fill with water for the pasta.
2. In a large nonstick skillet over medium heat, heat 1 tablespoon oil.
3. Add in the onion; stir/saute for 5 minutes until tender.
4. Add in the mushrooms and a generous pinch of salt; cook, stirring, for 3 minutes until the mushrooms begins to release their juices.
5. Add in the garlic; continue to stir/saute until the liquid has evaporated.
6. Add in the sage, rosemary, and wine; cook and stir 5-10 minutes until the wine has evaporated and the mushrooms are glazed.
7. Add in the tomatoes and their juices; bring to a simmer; cook and stir frequently for 10-20 minutes until the tomatoes have cooked down and the mixture smells fragrant; season to taste with salt and pepper; set aside.
8. When the water reaches a boil; add 1 tablespoon salt and gradually add in the pasta.
9. Stir to make sure the pasta doesn't stick to the bottom of the pan.
10. Cook until al dente; moisten the mushroom topping with 2-4 tablespoons of the pasta cooking water; drain the pasta.
11. Toss the pasta with the mushrooms and remaining 1 tablespoon oil (if desired) in the pan or in a warm pasta bowl.
12. Sprinkle on the cheese and serve.

extra virgin olive oil, onion, wild mushroom, salt, garlic, sage, fresh rosemary, white wine, tomatoes, fresh ground black pepper, pasta, parmesan cheese

Taken from www.food.com/recipe/pasta-with-mushrooms-sage-and-rosemary-183980 (may not work)