The more kinds of mushrooms you buy the more interesting the pasta dish will be. Fresh porcini are hard to get here, but the dried work well. Try to include some chanterelles, morels and king mushrooms, as well as the more common shiitake and oyster mushrooms in the mix.
Non-vegetarians can add sautéed prosciutto at the end for a different flavour.
Serves 4.
- 500g mixed wild mushrooms
- 15g dried porcini mushrooms
- 1 cup hot water
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon chopped rosemary
- 1 tablespoon chopped garlic
- Salt and freshly ground pepper
- 150ml white wine
- 100ml whipping cream
- 2 tablespoons chopped parsley
- a few slices of prosciutto, slivered (optional)
- 250g pappardelle, cooked according to package directions
- Soak dried mushrooms in hot water for 20 minutes.
- Strain and add to fresh mushrooms. Reserve water.
- Heat butter and 1 tablespoon oil in large skillet over medium-high heat.
- Add mushrooms and sauté for 2 minutes or until they begin to soften.
- Add rosemary and garlic and continue to cook until mushrooms are tender, about 5 minutes.
- Season with salt and pepper.
- Pour mushroom-soaking liquid and wine into the skillet.
- Bring to boil and boil until liquid is reduced by half.
- Add cream and boil until slightly thickened.
- Season again with salt and pepper and stir in parsley.
- For non-vegetarian release, heat remaining 1 tablespoon oil in another skillet and sauté prosciutto until slightly crisp.
- Drain pasta and place in bowl.
- Toss with mushroom mixture and, if desired, scatter with prosciutto.