Mushroom Ragu with pasta

By exdircomp

You may add meat of choice. Chicken, shrimp, ground beef, ground pork, ground turkey.

You may add red pepper flakes for a little spice. I like to add 1/4 lb zesty sausage.

Ingredients

• 16 ounces pasta
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 pound assorted wild mushrooms, stems trimmed, wiped clean, and thinly sliced
• 1/2 cup chopped shallots
• 2 tablespoon chopped garlic
• 4 teaspoons minced fresh thyme leaves
• 2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 cups mushroom stock
• 2 1/2 cups heavy cream
• 1 cup finely grated Parmesan
• 4 tablespoons finely chopped chives
• splash of Cognac
• A couple of grinds of Fresh nutmet

Details

Servings 6

Preparation

Step 1

In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Cover to keep warm.

In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the thyme and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the mushroom stock and reduce 5 minutes. Add cognac. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Add nutmeg. Season, to taste, with salt and pepper.

Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with chives.

If you cannot purchase mushroom stock you can make it:

Mushroom Stock:

2 cups chicken stock
1/2 cup mushroom trimmings, stems, or pieces

Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain