Mushroom with Black Garlic Linguini

Prep Time: 15 mins | Cook Time: 15 mins | Course: Dinner | Serves: 6

Dried wild mushrooms and fresh mushrooms marry with black garlic in a tomato reduction sauce over hot cooked linguini.

1 lb linguini pasta, cooked

1 cup dried wild mushrooms 

½ cup hot water

3 tomatoes, puréed 

3 cloves garlic, minced

¼ cup butter, melted

1 cup mushrooms, sliced

Salt, garlic salt, and pepper, to taste

¾ cup pecorino romano cheese, grated + more for serving

1 tsp ground black garlic 

1 cup pasta water

2 green onions, chopped

Basil, for garnish 

Cook pasta per package directions, reserving 1 cup of cooking water. In a large mixing bowl, cover dried mushrooms with hot water and let sit for 20 minutes to soften. Transfer to a blender with the soaking liquid and tomatoes. Puree until smooth. Pour the mushroom tomato mixture into a large skillet over medium-low heat, along with butter and sliced mushrooms. Stir and season with salt, garlic salt, and pepper. Stir in cheese, black garlic, and reserved pasta water. Ladle over hot cooked linguini and top with green onions, basil, and freshly grated parmesan cheese.