Buckwheat Pasta with Walnuts, Mushrooms & Sage

Pairing: Red Cap Vineyards Cabernet Sauvignon

• 300g package of dried Japanese buckwheat noodles (yamaimo soba)
• 4 Tbs. unsalted butter
• 1 cup toasted walnuts, coarsely chopped
• 1/3 cup fresh sage leaves
• 4 cups assorted wild mushrooms, torn into pieces or sliced
• Kosher salt and freshly ground black pepper
• 1/3 cup sherry
• 1/3 cup heavy cream
• 2 Tbs. chopped Italian parsley
• 1/2 cup freshly grated Parmigiano Reggiano or other hard cheese

Bring a large pot of salted water to a boil. Meanwhile, heat 1 Tbs. of butter in a 10-inch skillet over medium-high heat until melted. Add the walnuts, season with salt and cook stirring constantly for 2 minutes. Remove to a bowl with a slotted spoon and set aside.

Add another tablespoon of butter to the skillet. When bubbling, add the sage and cook until crispy. Remove with a slotted spoon and add to the walnuts. In the same sauté pan, melt the remaining butter over medium-high heat. Add the mushrooms, season with salt and pepper and sauté until they are cooked through and browned. Remove with a slotted spoon and add to the walnuts and sage.

Add the noodles to the boiling water and cook until just done. Save a cup of the cooking water and strain the pasta. While the noodles cook, pour the sherry into the skillet and boil until it evaporates and only a glaze on the bottom of the skillet remains. Reduce heat to medium low and add the cream, parsley, mushrooms, walnuts and sage to the pan along with the noodles and 1/2 to 2/3 cup of the pasta water. Toss the pasta continuously with tongs to coat well, adding more water as needed so the pasta is moist. Season with salt and pepper, mound into bowls, and sprinkle generously with cheese. Serve immediately. Pairs perfectly with any vintage of Red Cap Vineyards, Cabernet Sauvignon