Butter, cream, and intense flavors of porcini meld together in this recipe, that is making my mouth water writing this. As for buying the mushrooms, try to find a place that sells them in bulk. Some of the packaged varieties might turn out to be a little pricey. I got mine in Eataly, NYC, who has a whole section of different dried mushrooms on hand.
This recipe is one of three for sauces that have been included in my plan for hosting a pasta buffet. I predict your guests will be thrilled.
Makes ABOUT 1 QUART
SOAK THE MUSHROOMS
2 1/2 OZ dried porcini mushrooms
2 1/2 CUPS boiling water
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In a medium bowl, pour boiling water over the mushrooms. Let mushrooms soak, covered, about 15 min. Strain mushrooms through mesh sieve, reserving the liquid. Chop mushrooms.
MAKE THE SAUCE
3 TB butter
1 large onion, cut in half, then sliced thinly
6 cloves garlic, minced
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soaked mushrooms
1 1/2 CUPS madeira wine
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1 pint heavy cream
1/2 CUP half + half
1 TB thyme, chopped
1 TB oregano, chopped
2 TB rosemary, chopped
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1/2 CUP soaking liquid from mushrooms
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juice from 1/2 lemon
2 tsp salt
1 tsp fresh black pepper
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In a medium saucepan, melt butter, add onions and garlic. Saute over medium heat 7 min. Add mushrooms and madeira, raise heat to high and boil until liquid is reduced by half, about 5 min. Add cream and herbs, stir to combine. Carefully pour in mushroom soaking liquid, leaving behind the sediment. Boil 5 min, then lower heat to simmer. Simmer for another 5 min. Mix in lemon juice. Season with salt and pepper.
This recipe is part of our pasta buffet. See more recipes for throwing a laid-back affair in 11 Comfort Pasta
