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Ingredients

• 4 tablespoons olive oil
• 1 clove garlic, minced
• 1/2 medium onion, finely chopped
• 1 pound of assorted mushrooms (chanterelles, porcini, etc.), cut into large pieces
• 2 tablespoons fino sherry
• 1 tablespoon parsley, chopped
• 1/2 pound tube-shaped pasta (such as rigatoncini or penne)
• 1 1/2 ounces Parmigiano-reggiano, freshly grated
• Salt and pepper

Description

Serious Eats