Porcini-Style Shiitake Mushroom Pasta Sauce

Recipe Ingredients

3/4 lb	340g / 11oz	Fresh white mushrooms
1/2 lb	227g / 8oz	Fresh shitatake mushrooms
3 tablespoons	45ml	Extra virgin olive oil
1/2 cup	31g / 1.1oz	Chopped onion
1 1/2 tablespoons	22ml	Chopped garlic
2 tablespoons	30ml	Chopped flat-leaf parsley
		Salt to taste
1/2 cup	118ml	Heavy cream
2 tablespoons	30ml	Butter
		Freshly ground black pepper to taste
1 lb	454g / 16oz	Fresh tonnareilli - pappardelle or fettuccine
3/4 cup	109g / 3.8oz	Freshly grated parmigiano reggiano cheese.

Recipe Instructions

1. Quickly rinse mushrooms under fast running water. Cut white mushrooms vertically into thin slices. Remove stems from shitakes, and slice caps thinly.

2. Put oil and onion in 12 inch saute pan, and turn heat to medium-high. Cook onion, stir ring until It is translucent. Add garlic. Continue to cook, stirring, until garlic is aromatic but no darker than pale gold.

3. Add parsley, stir quickly, and then add all mushrooms. Add liberal pinches of salt, and turn over all ingredients a few times. Cover pan, and turn heat to medium. Cook for 10 to 15 minutes. Uncover pan, and cook a few minutes longer, until liquid released by mushrooms has evaporated.

4. Add cream, butter and liberal grindings of pepper. "increase heat to high, and cook for 3 to 4 minutes, stirring, to reduce cream until it has thickened to sauce-like consistency. Check seasonings, and remove from heat.

5. Bring a 6-8 quart pot of salted water to a boil Add pasta all at once, stir and cook until tender but firm to the bite. A minute or so before pasta is done, put sauce over medium-low heat to warm it. 6. Drain pasta, place it in warm serving dish, add sauce and toss. Add cheese, toss again and serve at once.

Source:
Adapted from "Marcella Cucina"

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