Creamy Wild Mushroom Pasta Sauce

Sam had a craving...and I know to ALWAYS follow Sam's cravings (in ALL areas of life and the world!!).

Hmm...actually, now that I think of it, they are not so much *cravings* as they are an *interest*. He knows how to listen to the little tuggings in his heart and follow those *interests* to expand his world. This time he wanted to further explore some exotic mushrooms (he is a forest forager, you know...).

So while grocery shopping one day, we selected some shiitake, porcini and royal trumpet (king oyster) mushrooms. We also bought some baby portobellos...not so exotic, but still tasty.

We weren't sure what to do with them, so we let them sit until inspiration hit us. I told Sam that I thought a pasta dish would highlight the mushrooms perfectly, and he agreed. And so we started our research for recipes because we knew what flavors we wanted to combine, and I eventually found the base recipe that we used, with a few adjustments of our own (as always!!).


Our recipe follows the delicious photos...but first, this is the view from when I took the dogs out at 7 a.m. on the day that we had this fanTAStic mushroom-pasta dish.





And now onto the FOOD!!...











Creamy Wild Mushroom Pasta Sauce

1 pound pasta (we loved using farfalle)
1 tablespoon butter
12 ounces exotic mushroom blend, sliced (we used more...why not MORE??!!?!)
1/2 cup chopped onion
1/3 cup finely chopped shallots
1 tablespoon minced garlic
1 1/2 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
2/3 cup heavy cream
1/2 cup grated fresh Parmigiano-Reggiano cheese (or parmesan)
2 tablespoons chopped fresh sage leaves

Cook pasta according to package directions. Drain.

Melt the butter in a large nonstick skillet over med-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper. Cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.

Add the cooked pasta, heavy cream, grated cheese, and the chopped sage, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Season more to your own taste. Serve immediately.

And, as always ~ EnJOY!!
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