Pasta with Fresh Mushroom and Port Sauce
2 tablespoons unsalted butter
1 tablespoon olive oil
3 medium shallots, minced
¼ pound fresh oyster mushrooms, sliced
¼ pound fresh chanterelle mushrooms, sliced
¼ pound fresh shiitake mushrooms, sliced
¼ pound regular white mushrooms, sliced
1 teaspoon soy sauce
2 tablespoons tawny port
½ cup chicken or veal stock
½ cup whipping cream (optional; see note)
1 teaspoon salt
½ teaspoon coarsely ground pepper
For the pasta:
1 tablespoon salt
¾ pound fresh semolina egg pasta such as tagliatelle, linguine or angel hair
½ cup freshly grated Parmesan cheese (optional garnish)
For the sauce: In a medium saute pan, heat butter and oil until foaming. Add shallots and all mushrooms and saute, stirring occasionally, 3 to 5 minutes or until slightly brown.
Add soy sauce, port, stock and cream, if desired. Simmer until slightly thickened, about 3 to 5 minutes. Add ½ teaspoon salt and the pepper. Taste for seasoning.
For the pasta: Add salt to a large pot of boiling water. Then add pasta and cook over high heat until al dente, about 1 to 3 minutes. Drain well.
Toss hot pasta with mushroom sauce in saute pan and transfer to individual serving plates or shallow bowls. Serve immediately. Pass the Parmesan cheese separately.
Note: Cream gives a richer consistency and taste but is not necessary.
Diane Rossen Worthington