Pasta with Wild Mushrooms
Ingredients
- 1 oz dried porcini mushrooms (two small packages)
- 0.5 cup dry white wine
- 4 oz pancetta, finely diced
- 2 tbsp unsalted butter
- 2 lb assorted fresh mushrooms (Portobello, Crimini, White), thinly sliced
- 2 large shallots, peeled and finely diced
- 4 sprig fresh thyme, leaves only
- 0.5 cup heavy cream
- 1 lb long pasta (spaghetti or linguine)
- 4 tbsp flat-leaf Italian parsley, finely chopped
- 1 pinch salt and freshly ground black pepper
Instructions
- 1
Combine the dried porcini mushrooms and white wine in a small bowl. Soak for 30 minutes to rehydrate.
- 2
Bring a large pot of salted water to a boil for the pasta.
- 3
Heat a large sauté pan over medium-high heat and add the diced pancetta. Sauté until slightly crispy and the fat has rendered.
- 4
Add the butter and let it melt. Add the fresh mushrooms (in batches if needed) and sauté until they release their juices and the juices evaporate, about 8 to 10 minutes.
- 5
Add the shallots and thyme leaves. Drain the porcini (reserving the soaking liquid) and add them to the pan. Strain and add the reserved wine-soaking liquid.
- 6
Add the heavy cream and simmer until slightly thickened, about 3 to 4 minutes. Season with salt and pepper.
- 7
Cook the pasta according to package directions until al dente. Drain and toss with the mushroom sauce.
- 8
Serve immediately, garnished with chopped parsley.