Salmon, Grissette, and Shrimp Russula Cappelini

Both the western grissette (Amanita pachycholea) and shrimp russula (Russula xerampolina) have unique fishlike flavors and distict textures that make them a perfect match to seafood. By combining both mushrooms with a small amount of marinated salmon, we create the California woodlands version of pasta fruiti di meri.

Place the salmon fillet in a shallow dish with 1/4 cup white wine, and sprinkle it with tarragon and dill. Marinate it in the refrigerator, covered, for several hours or overnight.

When you are ready to begin cooking, start heating a pot of water, with some salt, for the pasta. Follow the directions on the pasta package, preparing to place the pasta in boiling water during the following steps. Try to time the remaining steps so that you can cook the pasta at the same time, getting ready to serve it when the toppings are still hot. Remove the salmon from the fridge and cut into chunks. In a large sautee pan, cook the shallots and mushrooms with 2 Tbspn. butter for about 5 minutes. When the moisture is gone from the mushrooms, add a dash of marsala wine, the salmon, along with the herb/wine marinade. Cook on high heat until the salmon is lightly cooked but not dry. Remove from heat. Strain the pasta and place onto plates. You can dribble a bit of olive oil on the dry pasta if desired for added richness. Top the cappelini with the salmon and mushrooms mixture, then sprinkle with a bit of grated romano cheese. Serves four.