Linguine with Mom's Eggplant-and-Mushroom Sauce
When sautéing mushrooms, cook them over relatively high heat and in batches to avoid overcrowding the pan. If the heat's too low or the pan too full, the mushrooms will steam in their own liquid instead of browning. It' worth the extra effort to avoid that rubbery, steamed texture—unless you're especially fond of canned mushrooms.
Pasta almost always brings us back to Italy and her bountiful variety of wines. A Dolcetto d'Alba, light and fruity but with firm tannins, is what you want to perfectly offset the traditional flavors and high acidity of the sauce.