No-Cream Wild Mushroom Pasta Sauce

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.

• Ready In: 50 mins
• Serves: 4-6
• Yields: 3 cups sauce

Ingredients

• 8  ounces shiitake mushrooms, sliced
• 8  ounces cremini mushrooms, sliced
• 2  ounces dried mushrooms (I used porcini)
• 2 1⁄2 cups vegetable broth
• 1  cup  mushroom broth (the liquid from the mushrooms you rehydrated)
• 1  teaspoon  minced garlic
• 1  cup onion (cut in half and thin sliced)
• 4  scallions, diced (whites and greens)
• 1  teaspoon fresh rosemary, chopped fine
• 1  teaspoon dried thyme leaves
• 2  tablespoons fresh parsley, chopped fine
• 3  tablespoons olive oil
• 1 1⁄2 tablespoons cornstarch
•  salt
•  pepper

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!