Olive oil, for sauteing
2 pounds wild mushrooms (either fresh chanterelles or dried morels work best), cleaned and torn into small pieces if large
Salt and freshly ground black pepper
1 teaspoon fresh rosemary, finely chopped
4 cloves garlic, thinly sliced
2 onions, small dice
1 cup dry white wine
Chicken broth or water, to cover, plus more as needed
1 pound dried cavatelli pasta
Butter, as needed
Fresh marjoram, chopped
Fresh Italian parsley, chopped
Blackberry vinegar, to taste
Parmigiano-Reggiano, grated, for garnish
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