Wild Mushroom Pasta Sauce

Name: Wild Mushroom Pasta Sauce
Yield: 6 to 8 portions
Ingredients: ¼ cup chopped fresh parsley; 1⅔ cups Madeira; 1 ounce dried morels, rinsed; 1 ounce dried cèpes, rinsed; Salt and freshly ground black pepper, to taste; 2 tablespoons minced shallots; 1 pound angel hair pasta; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 1½ pounds fresh cultivated mushrooms, cleaned and thinly sliced; 1 tablespoon plus 1 teaspoon minced garlic

Preparation info

6 to 8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Dried morels and cépes plumped in Madeira and sautéed with fresh mushrooms: a wonderfully intense autumnal accent that does not depend on finding fresh wild mushrooms in the market.

To underline the earthy flavors, we sometimes add a few finely chopped chicken livers and Greek olives to the mushroom sauté.

Ingredients

1⅔ cups Madeira
1 ounce dried morels, rinsed
1 ounce

Sauce
Vegetarian

Method

Bring the Madeira to a boil in a saucepan. Add the dried mushrooms, remove from the heat, and set aside.
Heat the oil and butter in a large skillet. Add the shallots and 1 tablespoon garlic, and sauté over medium-low heat for 2 minutes. Add the fresh mushrooms, raise the heat slightly, and cook for 5 minutes.
Drain the dried mushrooms, reserving the M