- 350 g Fresh White Mushrooms (Oyster, Field or Button)
- 225 g Fresh Shiitake Mushrooms
- 3 Tbsp Extra virgin olive oil
- 115 g Chopped Onion
- 1 Tbsp Finely chopped garlic
- 2 Tbsp Chopped Italian parsley
- 25 g Cold unsalted butter
- 100 ml Double cream
- Freshly ground black pepper, to taste
- 100 g Freshly grated Parmigiano-Reggiano
- Suggested Pasta Homemade pasta such as tonnarelli, pappardelle or fettuccine will work well with this sauce.
- Brush mushrooms clean to remove dirt or soil. Thinly slice the white mushrooms lengthways from cap to stem. Detach and discard the hard shiitake stems and slice the caps into thin crescents.
Put the olive oil and onion into a 30-cm (12-inch) sauté pan, turn on the heat to medium high and cook the onion, stirring occasionally, until it becomes translucent. Add the garlic and continue cooking, stirring, just until the garlic begins to release its scent, without letting it become coloured any darker than a pale gold.
- Add the parsley, stir quickly once or twice, then add all the mushrooms. Add salt – do not be salt-shy if you want to avoid a bland-tasting sauce – turn over all the ingredients a few times, then cover the pan and turn the heat down to medium. Cook for about 10 minutes or more until the liquid the mushrooms shed has simmered away.
- Add the butter, cream and a liberal grinding of pepper to the pan, raise the heat to maximum, and reduce the cream to half it’s original volume, stirring frequently.
- When the pasta is tender, but firm to the bite, drain it, and toss it immediately in a warm serving bowls with the mushroom sauce. Add the Parmigiano-Reggiano, toss thoroughly to coat the pasta well, and serve at once.
- Mushrooms If using Oyster mushrooms tear instead of cutting. Fresh porcini mushrooms can be used instead of shiitake if you can find them. Swiss brown mushrooms can give also add good flavour.