NOT SO CREAMY MUSHROOM PASTA

This past Sundays NYT magazine section had an article devoted mostly to PASTA as the perfect food in Italy. We have a wonderful woman at our farmers market that sells delicious homemade pasta and I had just purchased some on Saturday. My timing was perfect! The perfect mushroom sauce can be used in so many ways. It is like a staple in my fridge next to homemade salad dressing and various pickled treats. This sauce is absolutely amazing and I did not cut corners as my goal was to create an authentic rich and earthy ragu. It is important to use thin pasta like angel hair, fettuccine, or spaghettini. The unique part about this recipe is the pasta is cooked in the stock sauce. During the last few minutes of cooking the pasta to ensure you are stirring enough and adding enough water to create a creamy sauce. I recommend fresh pasta for this dish. The big secret to this sauce was the addition of mushroom powder which adds depth to the flavor. I used organic *“OM Mushroom Master Blend”   You can also make your own porcini powder by pulverizing store bought dried mushrooms in a spice grinder.

About 2 servings as a main dish and approximately 40 minutes from start to finish
4 cups vegetable or chicken broth (I always prefer homemade)
1/2 cup heavy cream
2 teaspoons dried mushroom powder
5 teaspoons fresh thyme leaves
Salt
1/3 cup olive oil
1 1/2 lbs mixed fresh mushrooms – I used porcini and oyster
3 shallots or medium red onion finely chopped
4 garlic cloves finely chopped (I used spring garlic cloves since they are in season)
Black pepper
1/3 cup port or marsala wine
9 oz. Fresh pasta

Add stock, heavy cream, porcini mushroom powder (if using), 2 teaspoons fresh thyme and 2 teaspoons of salt to a large pot.
Bring to a boil over high heat and simmer, stirring often.
In a large skillet heat olive oil over medium heat and add the mushrooms, shallots, garlic and 2 teaspoons thyme leaves.
Season generously with salt and pepper and stirring occasionally until caramélisée and tender (about 12 minutes).
Add port and stir until alcohol is absorbed and mixture is almost dry. Remove from heat and cover to keep warm.
Bring cream mixture to a boil and add in pasta, reduce the heat to medium and cook stirring frequently with tongs until pasta is al dente. Stir occasionally the last few minutes and add water as needed to keep the mixture glossy.
Transfer to two bowls, top with mushroom mixture and the remaining thyme leaves.
Grated parmesan is a nice finishing touch.

Bon Appétit