No-Cream Wild Mushroom Pasta Sauce

READY IN: 50mins
Recipe by SarasotaCook

I love this over 3-cheese ravioli, but you can easily use this over bow tie, linquini, or your favorite pasta. It is not difficult, rich in flavor and a bit lighter than a heavier cream sauce. The variety of all three mushrooms in this is what makes it so good. Now, I love shitake and porcini mushrooms, so I buy one or the other fresh, and the other dried to give a nice balance. But use what you can find. The dried mushrooms in this dish really add flavor. And, like all pasta dishes, garnish with good grated cheese - my choice is pecorino romano with this earthy mushroom dish.

Top Review by Meredith C-ville

Outstanding recipe. I didn't have too many options in the mushroom department, so I went with mostly cremini/portobella in the way of fresh mushrooms plus wood ear and lobster (new to me--they have red parts) for the dried. I doubled the recipe, and because I had twice the amount of dried mushroom to reconstitute, I needed additional water, so I just used all of my mushroom broth and did not use the vegetable broth. The ingredients don't necessarily suggest how good this is...it's more than the sum of its parts, and the richness of flavor is impressive given the relatively minimal fat. My guests enjoyed it very much, and we actually had a bit leftover, which we had on good bread (with parm) bruschetta-style. Next time I make it I will probably double it (even if no guests) so that I can freeze half. I made this a day ahead, kept it covered in the fridge, and then just rewarmed it on the stove top.

Ingredients Nutrition

Directions

  1. Dried Mushrooms -- Rehydrate the mushrooms by adding 2 1/2 cups of boiling water to a bowl with the mushrooms and cover with plastic wrap. They will take about 10-15 minutes. Once they are re-hydrated and soft, thin slice. Don't throw away the liquid. You will be adding that to the broth.
  2. Mushrooms -- In a large saute pan, add the olive oil and heat to medium high. Add in the mushrooms, onions, scallions, garlic, rosemary, thyme and rosemary. and cook about 7-10 minutes until the mushrooms get brown and the liquid from the mushrooms has evaporated, (mushrooms give off a natural liquid when cooked, but as they brown, the liquid will evaporate).
  3. Once the mushrooms are brown, add in the broth (reserve 1/4 cup to add to the corn starch to make a slurry or thickening agent. This will be used to thicken your sauce at the end), and the liquid from re-hydrating the mushrooms to the mushroom and onion mixture. Cook on medium to medium low heat for about 8-10 minutes until the broth is reduced by about 1/2.
  4. Finish -- Add the 1/4 reserved broth with the corn starch to make a slurry. This is what will thicken your sauce. Add to the mushrooms and bring to medium high heat. The sauce will begin to thicken. Continue to cook for a minute or two, and then add in the parsley and check for any seasoning, salt and pepper.
  5. Serve -- I really love this over a 3-cheese ravioli (just store bought it fine), but you can use any pasta you like. Top with cheese and ENJOY!

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