- 1/2 cup dry white wine
- 1 ounce dried mushrooms (shiitake, porcini, morels, etc.)
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 shallot, finely minced
- 3 cloves garlic, finely minced
- 1 pound fresh mushrooms (chanterelles, button, crimini, etc.), cleaned and sliced
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
- 1 pound fresh tagliatelle, fettuccine or pappardelle pasta
- 1/4 cup grated Parmesan cheese (optional)
In a small pan, bring wine just to a boil and add dried mushrooms. Remove from the heat and let mushrooms soak until tender, 5 to 15 minutes. Remove mushrooms from wine with a slotted spoon. Pour wine through a fine mesh strainer or cheesecloth; reserve.
Bring a large pot of salted water to a boil.
Melt butter and olive oil in a large sauté pan over medium heat. Add shallots and garlic and cook until shallots start to soften, 3 to 4 minutes. Stir in dried and fresh mushrooms, cooking until mushrooms are golden and tender, about 15 minutes. Add reserved wine to the pan, scraping up any browned bits, and gently simmer over low heat. Stir in parsley and season with salt and pepper.
Meanwhile, cook pasta until al dente according to package directions. Drain.
Add pasta to the mushroom mixture and toss gently to combine. Divide among four deep plates or bowls and top with grated Parmesan.