You either love mushrooms or you don’t. I am a mushroom fan. So when I can have a pasta sauce that is thick and creamy and has mushrooms, it is a special meal.
Ingredients:
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1/2 medium sized sweet onion, chopped
1/3 cup dried porcini mushrooms (soaked in a 1/2 cup warm water)
1 cup fresh white mushrooms, course chopped
1/2 cup cream
2 tablespoon butter
1/4 cup tomato paste, I prefer the double
a large pinch of salt (to taste)
1/4 cup Marsala wine
Instructions:
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Soak porcini mushrooms in water for about 1/2 hour to rehydrate and then drain into a measuring cup through a coffee filter (reserve water used to soak the mushrooms)
Melt the butter in pan and saute the onion until translucent. (only a couple of minutes)
Add salt.
Add all mushrooms and saute with the onion.
Add porcini water you had in reserve and cream and simmer until the sauce begins to thicken a bit stirring regularly. (if it gets too hot the sauce will scald so be careful on the temperature.)
Just before the sauce is done, add tomato paste and marsala.
Simmer a bit longer to boil away the extra liquid.
Serve on rigatoni, penne or mostaccioli, (not spaghetti or thin pasta).
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