Pasta With Mushroom Sauce
This recipe came from Cooks Country TV Show and their Cookbook. If you like mushrooms, you will like this recipe.
12 oz. Shitake mushrooms, stemmed.
12 oz. white button mushrooms, trimmed.
4 Tablespoons unsalted butter.
Salt & Pepper.
2 shallots, minced.
2 Tablespoons minced fresh sage.
4 garlic cloves, minced.
1/4 oz. dried Porcini mushrooms rinsed and chopped fine.
1/2 cup dry white wine.
4 cups of water plus 1/4 cup of hot water.
12 oz. Campanelle, Penne or Fusilli pasta.
2 oz. Pecorino Romano cheese, finely grated (1 cup) plus extra for serving.
1 Tablespoon fresh lemon juice.
2 Tablespoons minced fresh chives.
Coarsely chop one half of Shitake and one half of white mushrooms. Cut the remaining mushrooms in quarters. Melt 2 Tablespoons butter in a Dutch oven over medium high heat.
Add all mushrooms and 3/4 teaspoon salt. Mix well. Cover and cook for about five minutes
until mushrooms have released their liquid. Uncover and continue to cook, stirring
occasionally, until all liquid has evaporated and mushrooms start to brown,
about ten minutes. Add shallots, sage, garlic and Porcini mushrooms and continue to cook
until fragrant, about one or two minutes. Add wine, stir and cook until wine is evaporated,
about two minutes. Stir in four cups water, pasta and one and one quarter teaspoon of
salt. Bring to a boil, reduce heat to medium, cover and cook, stirring occasionally, until
pasta is tender, about 12 to 15 minutes. Take pot off heat and stir in Pecorino, 1/4 cup
hot water, lemon juice, remaining 2 Tablespoons butter and 1/2 teaspoon of pepper. Stir
vigorously for one minute until sauce is thickened. Season with salt and pepper to taste
or let guests season for themselves. Serve with extra Pecorino and snipped chives on