No-Cream Wild Mushroom Pasta Sauce

Name: No-Cream Wild Mushroom Pasta Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3 cups sauce, 4-6 serving(s)
Ingredients: 8 ounces shiitake mushrooms, sliced; 8 ounces cremini mushrooms, sliced; 2 ounces dried mushrooms (I used porcini); 2 1/2 cups vegetable broth; 1 cup mushroom broth (the liquid from the mushrooms you rehydrated); 1 teaspoon minced garlic; 1 cup onion (cut in half and thin sliced); 4 scallions, diced (whites and greens); 1 teaspoon fresh rosemary, chopped fine; 1 teaspoon dried thyme leaves; 2 tablespoons fresh parsley, chopped fine; 3 tablespoons olive oil; 1 1/2 tablespoons cornstarch; salt; pepper

Submitted by SarasotaCook

"I love this over 3-cheese ravioli, but you can easily use this over bow tie, linquini, or your favorite pasta. It is not difficult, rich in flavor and a bit lighter than a heavier cream sauce. The variety of all three mushrooms in this is what makes it so good. Now, I love shitake and porcini mushrooms, so I buy one or the other fresh, and the other dried to give a nice balance. But use what you can find. The dried mushrooms in this dish really add flavor. And, like all pasta dishes, garnish with good grated cheese - my choice is pecorino romano with this earthy mushroom dish."

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Ready In:: 50mins
Ingredients:: 15
Yields:: 3 cups sauce
Serves:: 4-6

ingredients

8 ounces shiitake mushrooms, sliced
8 ounces cremini mushrooms, sliced
2 ounces dried mushrooms (I used porcini)
2 ¹⁄₂ cups vegetable broth
1 cup mushroom broth (the liquid from the mushrooms you rehydrated)
1 teaspoon minced garlic
1 cup onion (cut in half and thin sliced)
4 scallions, diced (whites and greens)
1 teaspoon fresh rosemary, chopped fine
1 teaspoon dried thyme leaves
2 tablespoons fresh parsley, chopped fine
3 tablespoons olive oil
1 ¹⁄₂ tablespoons cornstarch
salt
pepper

directions

Dried Mushrooms -- Rehydrate the mushrooms by adding 2 1/2 cups of boiling water to a bowl with the mushrooms and cover with plastic wrap. They will take about 10-15 minutes. Once they are re-hydrated and soft, thin slice. Don't throw away the liquid. You will be adding that to the broth.
Mushrooms -- In a large saute pan, add the olive oil and heat to medium high. Add in the mushrooms, onions, scallions, garlic, rosemary, thyme and rosemary. and cook about 7-10 minutes until the mushrooms get brown and the liquid from the mushrooms has evaporated, (mushrooms give off a natural liquid when cooked, but as they brown, the liquid will evaporate).
Once the mushrooms are brown, add in the broth (reserve 1/4 cup to add to the corn starch to make a slurry or thickening agent. This will be used to thicken your sauce at the end), and the liquid from re-hydrating the mushrooms to the mushroom and onion mixture. Cook on medium to medium low heat for about 8-10 minutes until the broth is reduced by about 1/2.
Finish -- Add the 1/4 reserved broth with the corn starch to make a slurry. This is what will thicken your sauce. Add to the mushrooms and bring to medium high heat. The sauce will begin to thicken. Continue to cook for a minute or two, and then add in the parsley and check for any seasoning, salt and pepper.
Serve -- I really love this over a 3-cheese ravioli (just store bought it fine), but you can use any pasta you like. Top with cheese and ENJOY!

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Reviews

Outstanding recipe. I didn't have too many options in the mushroom department, so I went with mostly cremini/portobella in the way of fresh mushrooms plus wood ear and lobster (new to me--they have red parts) for the dried. I doubled the recipe, and because I had twice the amount of dried mushroom to reconstitute, I needed additional water, so I just used all of my mushroom broth and did not use the vegetable broth. The ingredients don't necessarily suggest how good this is...it's more than the sum of its parts, and the richness of flavor is impressive given the relatively minimal fat. My guests enjoyed it very much, and we actually had a bit leftover, which we had on good bread (with parm) bruschetta-style. Next time I make it I will probably double it (even if no guests) so that I can freeze half. I made this a day ahead, kept it covered in the fridge, and then just rewarmed it on the stove top.

Meredith C-ville

RECIPE SUBMITTED BY

SarasotaCook

Sarasota, Florida

Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.

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