MIXED MUSHROOM PASTA

I DIDN'T HAVE ENOUGH CULTIVATED MUSHROOMS TO MAKE A PASTA SAUCE, BUT I DID HAVE SOME DRIED MORELS.  WHEN SOAKED THEY YIELDED AN INTENSE, DARK MUSHROOM BROTH.  I SAUTÉED THE FRESH MUSHROOMS WITH SOME SHALLOTS AND GARLIC, ADDED WHITE WINE AND SOME OF THE MOREL BROTH.  AT THE LAST MINUTE, I TOSSED THE HOT PASTA WITH A FEW SUGAR SNAP PEAS AND SPOONED THE SAUCE OVER IT.  THIS SAME SAUCE MIGHT BE AN EXCELLENT CHOICE FOR PAN-COOKED CHICKEN BREASTS OR PORK CHOPS.  IT'S AMAZING WHAT YOU CAN DO WITH A FEW LEFTOVERS.  

 1 PACKAGE OF IMPORTED PAPPARADELLE
 ½ cup DRIED MORELS OR PORCINI MUSHROOMS
 2 cups SMALL BROWN BUTTON MUSHROOMS
 1 LARGE SHALLOT
 2 GARLIC CLOVES
 ½ cup WHITE WINE
 ½ cup MUSHROOM BROTH
 PARMESAN CHEESE
 FLAT LEAF PARSLEY
 OPTIONAL: A HANDFUL OF SUGAR SNAP PEAS

1

BRING A LARGE POT OF WATER TO BOIL. SALT GENEROUSLY.

MEANWHILE, IN A SMALL BOWL, SOAK THE DRIED MUSHROOMS IN A CUP OF WARM WATER FOR 15 MINUTES. STRAIN INTO A SECOND BOWL. RINSE OFF THE MUSHROOMS AND PUT IN THE FIRST BOWL. LINE THE STRAINER WITH A PIECE OF PAPER TOWEL AND POUR THE BROTH THROUGH INTO THE FIRST BOWL. THIS SHOULD REMOVE ANY SAND OR DIRT PARTICLES.

SLICE THE FRESH MUSHROOMS 1/4 INCH THICK.

PEEL AND THINLY SLICE SHALLOT.

PEEL AND THINLY SLICE GARLIC.

HEAT A FRYING PAN FOR A COUPLE OF MINUTES ON TOP OF THE STOVE. ADD 2 TBSPS OF OLIVE OIL. ADD THE MUSHROOMS. SALT AND PEPPER. SHAKE THE PAN AND TOSS THE MUSHROOMS. COVER FOR A MINUTE OR SO. THE MUSHROOMS SHOULD DISGORGE MOST OF THEIR LIQUID.

UNCOVER PAN, ADD 2 TBSPS OF BUTTER, THE SHALLOTS AND THE GARLIC. REDUCE HEAT AND STIR TOGETHER OF A MINUTE.

ADD 1/2 CUP OF WHITE WINE. REDUCE TILL IT HAS NEARLY EVAPORATED.

ADD THE WILD MUSHROOMS AND THE BROTH. REDUCE AND ALLOW IT TO THICKEN.

BOIL THE PASTA. IF YOU HAVE SUGAR SNAP PEAS, PUT THEM IN THE COLANDER BEFORE DRAINING THE PASTA.

PUT 3 TBSPS OF BUTTER IN THE PASTA POT. RETURN THE DRAINED PASTA TO THE POT. STIR WITH THE BUTTER. SALT AND PEPPER. SPOON IN A FEW TBSPS OF FRESHLY-GRATED PARMESAN.

PUT THE PASTA IN A SERVING BOWL. SPOON THE MUSHROOM SAUCE OVER IT AND SCATTER WITH CHOPPED PARSLEY OR ANY FRESH HERB YOU LIKE.

SERVE WITH PARMESAN ON THE SIDE.

SERVES 4

Ingredients

 1 PACKAGE OF IMPORTED PAPPARADELLE
 ½ cup DRIED MORELS OR PORCINI MUSHROOMS
 2 cups SMALL BROWN BUTTON MUSHROOMS
 1 LARGE SHALLOT
 2 GARLIC CLOVES
 ½ cup WHITE WINE
 ½ cup MUSHROOM BROTH
 PARMESAN CHEESE
 FLAT LEAF PARSLEY
 OPTIONAL: A HANDFUL OF SUGAR SNAP PEAS

Directions

1

BRING A LARGE POT OF WATER TO BOIL. SALT GENEROUSLY.

MEANWHILE, IN A SMALL BOWL, SOAK THE DRIED MUSHROOMS IN A CUP OF WARM WATER FOR 15 MINUTES. STRAIN INTO A SECOND BOWL. RINSE OFF THE MUSHROOMS AND PUT IN THE FIRST BOWL. LINE THE STRAINER WITH A PIECE OF PAPER TOWEL AND POUR THE BROTH THROUGH INTO THE FIRST BOWL. THIS SHOULD REMOVE ANY SAND OR DIRT PARTICLES.

SLICE THE FRESH MUSHROOMS 1/4 INCH THICK.

PEEL AND THINLY SLICE SHALLOT.

PEEL AND THINLY SLICE GARLIC.

HEAT A FRYING PAN FOR A COUPLE OF MINUTES ON TOP OF THE STOVE. ADD 2 TBSPS OF OLIVE OIL. ADD THE MUSHROOMS. SALT AND PEPPER. SHAKE THE PAN AND TOSS THE MUSHROOMS. COVER FOR A MINUTE OR SO. THE MUSHROOMS SHOULD DISGORGE MOST OF THEIR LIQUID.

UNCOVER PAN, ADD 2 TBSPS OF BUTTER, THE SHALLOTS AND THE GARLIC. REDUCE HEAT AND STIR TOGETHER OF A MINUTE.

ADD 1/2 CUP OF WHITE WINE. REDUCE TILL IT HAS NEARLY EVAPORATED.

ADD THE WILD MUSHROOMS AND THE BROTH. REDUCE AND ALLOW IT TO THICKEN.

BOIL THE PASTA. IF YOU HAVE SUGAR SNAP PEAS, PUT THEM IN THE COLANDER BEFORE DRAINING THE PASTA.

PUT 3 TBSPS OF BUTTER IN THE PASTA POT. RETURN THE DRAINED PASTA TO THE POT. STIR WITH THE BUTTER. SALT AND PEPPER. SPOON IN A FEW TBSPS OF FRESHLY-GRATED PARMESAN.

PUT THE PASTA IN A SERVING BOWL. SPOON THE MUSHROOM SAUCE OVER IT AND SCATTER WITH CHOPPED PARSLEY OR ANY FRESH HERB YOU LIKE.

SERVE WITH PARMESAN ON THE SIDE.

SERVES 4

MIXED MUSHROOM PASTA
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