FUSILLI AL SUGO DE FUNGHI (with mushroom sauce, for four)
¾ pound fresh crimini or baby bella mushrooms
1 package of shimeji (Korean mushrooms) ends trimmed (optional)
½ pound fresh shiitake mushrooms
3 tablespoons extra-virgin olive oil
½ cup chopped onion
1-1/2 tablespoons chopped garlic
3 tablespoons minced fresh rosemary leaves (no stems)
2 tablespoons chopped flat-leaf parsley
salt to taste
½ cup heavy cream
2 tablespoons butter
freshly ground black pepper to taste
1 pound fusilli or rotini
¾ cup freshly grated Parmigiano-Reggiano
- .Quickly rinse .fresh mushrooms under fast-running water. Cut the crimini mushrooms vertically into thin slices. Remove stems from shiitakes and slice caps thinly.
- Put oil and onion in a 12 inch saute pan and turn heat to medium-high. Cook onion, stirring, until it is translucent. Add garlic. Continue to cook, stirring until garlic is aromatic but no darker that pale gold.
- Add rosemary and parsley, stir quickly, and then add all mushrooms. Add liberal pinches of salt and turn over all ingredients a few times. Cover pan and turn heat to medium. Cook for 10 to 15 minutes. Uncover pan and cook a few minutes longer, until liquid released by mushrooms has evaporated.
- Add cream, butter and liberal grindings of pepper. Increase heat to high and cook for 3 to 4 minutes, stirring, to reduce cream until it has thickened to a sauce-like consistency. Check seasonings and remove from heat.
- Drop the pasta into a 6 to 8 quart pot of boiling salted water. Cook until tender but firm to the bite (about 10 minutes for Barilla. If you are using another brand of dried pasta, follow instructions on box). A minute or so before pasta is done, put sauce over medium-low heat to warm it.
- Drain pasta, place it in a warm serving dish, add sauce and toss. Add cheese, toss again and serve at once.
adapted from Marcella Hazan, Marcella Cucina