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)
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.
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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