Wild Mushroom Pasta Sauce

By cam_46

Ingredients

• 1 1/2-oz package wild mushrooms
• 1 cup chicken, vegetable or beef broth, boiling
• 1 cup white wine
• 2 TBL butter, divided
• 3 8-oz packages of white button or portobello mushrooms, washed & chopped
• 4 large shallots, minced
• 4 large cloves of garlic, minced
• 2 TBL chopped sage
• 3 TBL flour
• 1/2 cup chopped flat-leaf parsley
• salt & fresh ground black pepper

Details

Preparation time 45mins
Cooking time 45mins

Preparation

Step 1

Crumble the dried mushrooms into a glass bowl or measuring cup and pour the boiling broth over them. Let steep for at least 20 minutes. Drain & reserve the drained liquid. Mix the drained liquid with the white wine.

Heat a TBL of butter in a large, heavy skillet over medium-high heat. Add the chopped button or portabello mushrooms and let sit, without stirring, for about 4 minutes or until they have thoroughly browned on one side. Stir and let them cook on the other side - again, without stirring - for about 4 minutes. Add the shallots, garlic, sage & steeped wild mushrooms. Turn the heat to low and cook until they are all fragrant and soft.

Add the second TBL of butter and, when melted, add the flour. Stir rapidly, letting the flour thicken with the butter into a paste. Have a whisk ready!! Slowly pour in the mushroom broth and white wine, whisking rapidly. Cook over medium-low heat, whisking, until the mixture thickens. It should thicken to the consistency of a thick gravy.

Add the chopped parsley, stirring until wilted. Season to taste with salt and pepper. Serve immediately over pasta with plenty of fresh Parmesan.