Porcini-Style Shiitake Mushroom Pasta Sauce

Name: Porcini-Style Shiitake Mushroom Pasta Sauce (Sugo di Funghi Freschi alla Moda dei Porcini)
Yield: Enough sauce for 1 pound of pasta, making 4 large or 6 small servings
Cuisine: Italy
Ingredients: 3 tablespoons extra virgin olive oil; ½ pound fresh shiitake mushrooms; ¾ pound fresh white cultivated mushrooms; Black pepper ground fresh; 2 tablespoons butter; 1½ tablespoons chopped garlic; ½ cup heavy cream; ½ cup chopped onion; 2 tablespoons chopped Italian flat-leaf parsley; Salt; ¾ cup freshly grated Parmigiano-Reggiano cheese

Sugo di Funghi Freschi alla Moda dei Porcini

Preparation info

Enough sauce for 1 pound of pasta, making
4
large

Difficulty
Medium

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

Late in spring and early in the fall, puddles-bring mushrooms, and mushrooms in Italy bring their gatherers, both professional and amateur, who scour the woods with bent back and a large potato sack in hand. As I am writing this, at the end of September in Venice, baskets full of fresh wild mushrooms are glorifying the Rialto market, displaying porcini (Boletus edulis), yellow and black finferli (chanterelles), spug-nole (morels), chiodini (“little nails,” a long

Ingredients

Method

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Part of

Pasta

Sauces

Brent Wells

3 years ago from United States

This is an absolutely delicious sauce! It was pretty easy to make, and it's not very time consuming (especially compared to some of Marcella's tomato sauces), but the end result is a rich, creamy sauce that tastes like you've been slow-cooking it all day.

We only used baby bellas for the mushrooms, but the lack of variety was not an issue. We will definitely be making this recipe again.

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