Adapted from “Italian Slow and Savory” by Joyce Goldstein. Serves 6.
Ingredients
1 ounce dried porcini mushrooms
4 to 5 tablespoons unsalted butter
2 tablespoons olive oil
1 yellow onion, chopped
1 1/2 pounds assorted fresh mushrooms such as cremini, chanterelle, porcini, oyster, etc., in any combination, wiped clean and thinly sliced
1 cup vegetable or meat stock
2 cloves garlic, minced (optional)
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh thyme
Salt and freshly ground black pepper
1 pound pappardelle, fettuccine or gnocchi, cooked
Directions
Soak the porcini mushrooms in hot water to cover for 30 minutes. Drain, reserving the soaking liquid, and chop finely. Pour the liquid through a fine-mesh sieve lined with cheesecloth. Set the porcini and liquid aside.
In a large saute pan, melt 2 tablespoons of the butter with the oil over medium heat. Add the onion and saute until softened, about 8 minutes. Add the sliced mushrooms and saute until tender, about 10 minutes. Add the stock, the chopped porcini and their soaking liquid, and the garlic (if using) and simmer for 20 minutes longer to blend the flavors. Add parsley, thyme and remaining butter. Season with salt and pepper.
Toss the sauce with the pasta and serve.
