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)

Ingredients:
8 tablespoons butter cut into tablespoon-size pieces (1 stick, total)
1 large shallot or 1/3 cup yellow onion, finely chopped
1 clove fresh garlic, minced or pressed
4 cups fresh wild mushrooms or 2 oz of dried wild mushrooms, rehydrated (can be a mix of 3 or more of  porcinis, golden chanterelles, matsutakes, black trumpets, or morels)
1/2 cup dry white wine*
1 tablespoon finely chopped fresh basil
1 teaspoon finely chopped fresh oregano**
1 tablespoon finely chopped fresh Italian parsley**
Portuguese sea salt and Tellicherry black pepper (to taste)
Parmigiano Reggiano cheese

*vegetable or chicken broth with 2 teaspoons cider or balsamic vinegar may be substituted for wine
**1/2 teaspoon dried oregano and 1 teaspoon dried parsley may be substituted for fresh. If using dried, add to pan along with uncooked mushrooms. Continue with recipe as written, adding fresh basil at the end.

Directions:

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.