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.

Serves 2

Diane Rossen Worthington