Wild mushrooms and pasta were made for each other, and this sauce is so easy that you can throw it together and eat blissfully on a weeknight in a pinch. This sauce pairs nicely with any of our fine cheese-filled raviolis or the pasta of your choice.
Wild Mushroom & Herb Pasta Sauce (serves 4)
*vegetable or chicken broth with 2 teaspoons cider or balsamic vinegar may be substituted for wine
1. Cut fresh or rehydrated mushrooms into ¼ inch slices, any removing tough stems (how to rehydrate dried mushrooms).
2. Heat 4 tablespoons of the butter in large skillet over medium heat.
3. Sauté shallot in butter until softened, about 1 minute, stirring frequently.
4. Add garlic; cook 30 seconds, stirring gently to prevent browning.
5. Add mushrooms and sauté 3-5 minutes, or until softened, stirring frequently to heat evenly.
6. Add wine and stir contents of skillet, scraping up fond (browned layer and bits) from bottom of pan.
7. Bring to simmer; lower heat and cover, allowing mushrooms to cook in liquid about 2-4 minutes, checking for desired doneness. Mushrooms should be tender but with some chew remaining.
8. Uncover and allow liquid remaining, if any, to reduce to a glossy layer coating pan and mushrooms. Remove from heat and add basil, parsley, oregano, and the other 4 tablespoons butter; stir until just incorporated.
9. Season to taste with sea salt and freshly ground black pepper.
10. Distribute freshly cooked and drained ravioli among plates; distribute mushrooms evenly over ravioli. Pour any remaining liquid in pan over mushrooms.
11. Top with freshly grated parmesan cheese.
Original recipe by Trina Kaufman.
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