REC: Porcini-Style Shiitake Mushroom Sauce
Andrea, I have made this many times, and it is molto bunissimo!
Marcella’s Porcini-Style Shiitake Mushroom Pasta Sauce
This recipe is from "Marcella Cucina" and is
a great primi piatti for a fall dinner!
3/4 pound fresh white mushrooms
1/2 pound fresh shiitake
3 T. olive oil
1/2 cup chopped onions
1 & 1/2 T chopped garlic
2 T. chopped Italian parsley
salt
1/2 cup heavy cream
2 T. butter
freshly ground black pepper
3/4 cup grated Parmesan cheese
1 pound fresh pasta
Prepare mushrooms: thinly slice all of the
mushrooms, de-stemming the shiitakes before
slicing.
Put olive oil and onion in a sauté pan. Turn
to medium heat and cook until onions are
translucent. Add the garlic and continue
cooking and stirring, but do not let the
garlic color more than pale gold.
Add the parsley, stir quickly, and then add
all mushrooms. Add salt generously, then
cover pan and turn heat to medium. Cook for
ten minutes or more, until liquid shed from
the mushrooms has simmered away.
Add cream, butter, and liberal grindings of
pepper to pan, raise heat to maximum, and
reduce cream to half of its original volume,
stirring occasionally.
Toss with prepared pasta and grated
Parmigiano-Reggiano cheese.
