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Wild Mushroom Pasta Sauce
1 1/2 ounce package wild mushrooms
1 cup chicken, vegetable or beef broth, boiling
1 cup white wine
2 tablespoons butter, divided
3 8-ounce packages of white button or portobello mushrooms, washed and chopped
4 large shallots, minced
4 large cloves of garlic, minced
2 tablespoons chopped sage
3 tablespoons flour
1/2 cup chopped flat-leaf parsley
Salt and fresh ground black pepper
Crumble the dried mushrooms into a glass bowl or measuring cup and pour the boiling broth over them. Let steep for at least 20 minutes. Drain and reserve the drained liquid. Mix the drained liquid with the white wine.
Heat a tablespoon of butter in a large, heavy skillet over medium-high heat. Add the chopped button or portobello mushrooms and let sit, without stirring, for about four minutes or until they have thoroughly browned on one side. Stir and let them cook on the other side - again, without stirring - for about four minutes. Add the shallots, garlic, sage and steeped wild mushrooms. Turn the heat to low, and cook until they are all fragrant and soft.
Add the second tablespoon of butter and, when melted, add the flour. Stir rapidly, letting the flour thicken with the butter into a paste. Have a whisk ready! Slowly pour in the mushroom broth and white wine, whisking rapidly. Cook over medium-low heat, whisking, until the mixture thickens. It should thicken to the consistency of a thick gravy.
Add the chopped parsley, stirring until wilted. Season to taste with salt and pepper. Serve immediately over pasta with plenty of fresh Parmesan.
Serve over brown rice or Quinoa pasta (I use Ancient Harvest brand) found at Whole Foods.
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