​Wild Mushroom and Sage Pasta 
1 (12oz) bag of Mushroom Pappardelle or Fettuccine
3 Tbsp. (plus extra for finishing) Mushroom and Sage Olive Oil
1 Cup Baby Bella’s sliced
1/2 Cup Shiitake Mushrooms sliced
1 Cup White Button Mushrooms sliced
1 large sweet onion
2 gloves of garlic minced
Italian flat leaf parsley for garnishing
1/4 Cup Mozzarella cheese
6-8 flakes Black Lava Sea Salt and freshly ground pepper
Bring water to a boil and cook pasta according to the package (if you are using our Pasta Mama's pasta, make sure that you don't overcook).  Meanwhile, sauté onions, garlic and mushrooms in 3 tbsp. of mushroom and sage olive oil for about 5-7 minutes, season with Black Lava Sea Salt and freshly ground pepper.  Drain pasta and coat with Mushroom and Sage olive oil and top with Mushroom, garlic and onion mixture.  Sprinkle mozzarella cheese and Italian flat leaf parsley and serve immediately.  Serves 6

​Northfield Olive Oils and Vinegars