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Mushroom Pasta Sauce Recipe

by Global Cookbook

Ingredients

1/2 x a medium sized onion, minced 1/3 c. dry porcini mushrooms which have been soaking in about 1/2 c. lukewarm water 1 c. regular white mushrooms, minced but not too finely 1/2 c. cream

2 Tbsp. butter 1/4 c. tomato paste     salt to taste     marsala to taste (optional)

Directions

1. Soak porcini mushrooms in water for about 1/2 hour till rehydrated.
2. Remove from water and chop them. SAVE the water they soaked in and run it through a filter to filter out dirt or possibly other "foreign" object which may have been stuck on the porcinis. Heat butter in pan and saute/fry onion till transluscent. Add in regular and porcini mushrooms and saute/fry with onion. Add in porcini water and cream and simmer till sauce begins to thicken a bit. Add in salt. About 5 min before it's done, add in tomato paste. Also, now's the time to add in the marsala if you want it, but the sauce will need to simmer a bit longer to boil away the extra liquid.
3. Best served on penne or possibly mostaccioli, not spaghetti.

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