- 1/2 cup dried porcini mushrooms
- 1 to 1 1/2 cups chicken or vegetable stock
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 1/2 pounds mixed fresh mushrooms, such as cremini, hen-of-the-woods and stemmed shiitake, wiped clean then sliced
- 2 large shallots, chopped
- 4 large cloves garlic, chopped or grated
- 8 to 10 sage leaves, thinly sliced
- About 2 tablespoons thyme, leaves stripped from stems and chopped
- Zest (about 1 1/2 teaspoons) and juice (about 1/4 cup) of 1 lemon, divided
- Salt and pepper
- 1 pound spaghetti
- 1 bottle white wine, such as Pinot Grigio
- About 1 cup freshly grated Pecorino Romano, plus more for passing
- EVOO – Extra Virgin Olive Oil, for drizzling
- 3 to 4 tablespoons finely chopped chives
Bring a large pot of water to a boil for the pasta.
Place the dried porcinis in a small saucepan and add just enough stock to cover. Bring to a low boil over high heat then reduce the heat to medium-low and simmer until mushrooms reconstitute, 2-5 minutes.
In a large skillet, heat the olive oil, two turns of the pan, over medium-high and melt butter into the oil. Working in two batches, add the fresh mushrooms and cook, stirring occasionally, until brown and fragrant, 3-5 minutes. Return all the cooked mushrooms to the skillet; add the shallots, garlic, herbs and lemon zest to the sauce; season with salt and pepper. Cook, stirring often, until the shallots soften, about 2 minutes.
Salt the boiling water, add the pasta and cook until a few minutes shy of al dente, about 5 minutes.
Using a slotted spoon, transfer the porcinis to a work surface; chop and add to the sauce.
Pour in the soaking liquid, leaving any grit behind. Add the wine and bring to a boil. Reduce the heat to medium-low and simmer until slightly reduced, about 3 minutes.
Drain the pasta and add it to the sauce; toss over medium-low until the pasta is al dente and absorbs some of the sauce, about 3 minutes. Remove from the heat; stir in the lemon juice and 1 cup cheese. Drizzle with EVOO to marry the sauce to the pasta, top with the chives and serve.
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