Tried & True Recipies

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Lori's Wild Mushroom Pasta

1 lb gemelli or penne shaped pasta - cooked al dente
1 1/2 lbs brown or white mushrooms sliced (for your stock)
1 1/2 lbs assorted wild mushrooms - cleaned and sliced (shiitake, oyster, morel or chanterelles) any combo will do.
1 T. butter
4 T. good olive oil
1 large shallot, minced
2 cloves garlic, minced
fresh parsley adn thyme, chopped
parmesan chees, shaved
salt and pepper

To make mushroom stock: place your sliced brown or white mushrooms in a 6 qt. pot with approximately 6 cups of stock. Boil down until you have approximately 3 cups of stock. Discard sliced mushrooms. Put stock aside.

Heat large saute pan with olive oil and butter over medium heat. Add shallots, garlic, mushrooms, slat and peper, saute for approximately 15 minutes. Reduce to low heat. Slowly add mushroom stock 1/2 cup at a time. Half way add herbs - continue to add stock until almost gone. Pour over cooked pasta, add minced parsley and desired amount of shaved parmesan cheese.