INGREDIENTS:
1/2 oz. dried porcini mushrooms
3 tablespoons butter
1 small onion, chopped
1 lb. white button mushrooms, sliced in half
1 tablespoon fresh sage, chopped (don’t substitute dry)
Salt and freshly ground pepper
1 lb. fresh linguine pasta
1/3 cup freshly grated Parmesan cheese
METHOD:
Soak porcini mushrooms in 3/4 cup warm water for 1 hour. Drain mushrooms, reserving soaking liquid. Strain reserved liquid using a fine mesh strainer lined with cheesecloth or a coffee filter. Finely chop porcini mushrooms.
Melt half the butter in a sauté pan over medium heat. Add chopped onion and cook until soft and golden. Add porcini mushrooms, and reserved liquid, and cook until the liquid is almost evaporated. Add remaining butter, 1 tablespoon of water, button mushrooms, and sage. Season well and simmer, covered, for 15 minutes.
Meanwhile, cook pasta in boiling water until al dente. Drain and toss with the sauce and Parmesan cheese.
YIELD: Serves 4
SOURCE: Recipe courtesy of Evette Lecce, Pensi Pasta Company
