2 cups chicken stock (use vegetable to make this vegetarian)
1 ounce dried porcini mushrooms
2 tablespoons extra-virgin olive oil (EVOO)
2 shallots, finely chopped
4 cloves garlic, finely chopped
1/2 pound shiitake mushrooms, stems discarded and sliced
1/2 pound cremini mushrooms, sliced
4 tablespoons butter
4 tablespoons flour
1 cup dry white wine
Salt and freshly ground black pepper
1/2 cup parsley, finely chopped
3/4 cup grated Parmigiano Reggiano cheese, plus some for passing
A loaf of crusty bread
Heat a large pot of water to boil for the pasta. Once the water comes to a boil, add a generous amount of salt and the pasta. Cook until al dente.
To rehydrate the dried mushrooms, bring the chicken stock to a boil in a medium-size saucepan. Turn off the saucepan, add the porcini to the hot water and stir to submerge them in the hot liquid.
While the porcini are soaking, heat a large skillet over medium-high heat with EVOO. Add the shallots and garlic and cook for 3-4 minutes. Add the shiitake and cremini mushrooms to the skillet and continue to cook until they start to brown, about 5 minutes.
Move everything to the side of the pan and add the butter. Once the butter is melted, add the flour and cook for 2 minutes. Remove the porcini from the stock with a slotted spoon, trying not to mix the liquid up to much, and add them to the skillet. Slowly pour the porcini-infused chicken stock into the skillet with the mushrooms, leaving behind the last couple of tablespoons to avoid adding the grit from the porcini at the bottom of the saucepan. Add the white wine, cook for 1 minute, then add the cooked pasta to the skillet and give it a good toss, making sure to coat the pasta with all the sauce. Transfer to a serving bowl and top with parsley and cheese. Have some extra cheese and crusty bread for passing at the table and serve with Artichoke Salad alongside.