Prep 45 mins
Cook 30 mins
America's Test Kitchen
- 2 tablespoons unsalted butter
- 1 lb sliced white mushroom
- ground black pepper
- 1⁄2 ounce dried porcini mushrooms (rehydrated with 1 cup liquid reserved)
- 1 1⁄2 cups half-and-half
- 1 tablespoon soy sauce
- 1 tablespoon fresh thyme
- 1 tablespoon cornstarch
- 1 shallot, minced
- 2 garlic cloves, minced
- 1⁄4 cup dry sherry
- 1 lb linguine or 1 lb spaghetti
- **Rehydrate the porcini mushrooms while the mushrooms brown.
- Bring large pot of water to boil (4 quarts water).
- Meanwhile, melt butter in medium saucepan over med-high heat; add in white mushrooms and ¼ teaspoon salt; cook until browned, about 8 minutes.
- While mushrooms cook, pureed rehydrateed porcini mushrooms, 1 cup reserved porcini liquid, half-and-half, soy sauce, thyme, and cornstarch in a blender until smooth, about 30 seconds.
- Stir shallot into saucepan with mushrooms; cook until softened, about 2 minutes.
- Stir in garlic; cook until fragrant, about 30 seconds.
- Stir in sherry and cook until nearly evaporated, about 1 minute.
- Briefly re-blend porcini mixture to dissolve cornstarch; then stir into saucepan and simmer until thickened, about 2 mintues.
- Remove sauce from heat and season with salt and pepper to taste.
- Add pasta and 1 tablespoon salt to boiling water; cook, stirring often, until al dente.
- Reserve ½ cup pasta water, then drain pasta and return to pot.
- Stir sauce into pasta and add reserved pasta water as needed to loosen sauce; serve immediately.