Rich No-Cream Wild Mushroom Pasta Sauce

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the kitchn
serves 4
Ingredients
1 1/2 oz package wild mushroom
1 cup broth, boiling
1 cup white wine
2 tbsps butter, divided
24 oz white or portobello mushrooms, washed & chopped
4 large shallots, minced
4 large cloves of garlic, minced
2 tbsps chopped sage
3 tbsps flour
1/2 cup chopped flat-leaf parsley
 
Directions
1. Crumble the dried mushrooms into a glass bowl or measuring cup and pour the boiling broth over them. Let steep for at least 20 minutes. Drain and reserve the drained liquid. Mix the drained liquid with the white wine.

2.

Heat a tablespoon of butter in a large, heavy skillet over medium-high heat. Add the chopped button or portobello mushrooms and let sit, without stirring, for about four minutes or until they have thoroughly browned on one side. Stir and let them cook on the other side - again, without stirring - for about four minutes. Add the shallots, garlic, sage and steeped wild mushrooms. Turn the heat to low, and cook until they are all fragrant and soft.

3.

Add the second tablespoon of butter and, when melted, add the flour. Stir rapidly, letting the flour thicken with the butter into a paste. Have a whisk ready! Slowly pour in the mushroom broth and white wine, whisking rapidly. Cook over medium-low heat, whisking, until the mixture thickens. It should thicken to the consistency of a thick gravy.

4.

Add the chopped parsley, stirring until wilted. Season to taste with salt and pepper. Serve immediately over pasta with plenty of fresh Parmesan.

 
Categories:
Meal   DinnerDish   Main Dish
Cooking Method   SauteedMain Ingredient   Pasta
Prep Time   15 to 30 minutesCooking Time   15 to 30 minutes
Features   Vegetarian




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