Recipe: Mushroom Sauce from Lombardy (Italian)

MUSHROOM SAUCE FROM LOMBARDY

1 ounce dried porcini mushrooms
4 to 5 tablespoons unsalted butter, divided use
2 tablespoons olive oil
1 yellow onion, chopped
1 1/2 pounds assorted fresh mushrooms, such as cremini, chanterelle, porcini, oyster or lobster, in any combination, wiped clean and thinly sliced
1 cup vegetable or meat broth
2 cloves garlic, minced (optional)
1/4 cup chopped fresh flat-leaf (Italian) parsley
2 tablespoons chopped fresh thyme
Salt and freshly ground black pepper
1 pound pappardelle, fettuccine or gnocchi, cooked*

Soak dried porcini mushrooms in hot water, covered, 30 minutes. Drain, reserving soaking liquid, and chop finely. Pour liquid through fine-mesh sieve lined with cheesecloth. Set aside mushrooms and liquid.

In large saut pan or large, deep skillet, melt 2 tablespoons butter with oil over medium heat. Add onion and cook until softened, about 8 minutes.

Add sliced fresh mushrooms and cook until tender, about 10 minutes.

Add broth, chopped porcini and soaking liquid. Add garlic, if using, and simmer 20 minutes.

Add parsley and thyme. Season to taste with salt and pepper.

Toss sauce with pasta and serve.

*Sauce can be spooned over warm, soft polenta instead of pasta.

Yield: 6 servings
Source: Italian Slow and Savory by Joyce Goldstein