MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mushroom Ragu Pasta
Categories: Mushrooms. , Wine, Herbs, Pasta
Yield: 4 servings

5 c Chicken stock
1 c Heavy cream
2 ts Dried porcini mushroom
- powder; opt
4 ts Fresh thyme leaves
Salt
1/3 c Olive oil
1 1/2 lb Mixed fresh mushrooms; fine
- chopped in 1/4" pieces
3 Shallots; fine chopped
4 cl Garlic; fine chopped
Black pepper
1/3 c Port or marsala wine
1 lb Spaghettini or angel hair
- pasta

Add the stock, heavy cream, porcini mushroom powder (if
using), 1 teaspoon fresh thyme leaves and 2 teaspoons
salt to a large pot. Bring to a boil over high.

While the liquid comes to a boil, heat the oil over
medium-high in a large (12-inch) nonstick skillet. Add
the mushrooms, shallots, garlic and 2 teaspoons thyme
leaves. Season generously with salt and pepper, and
cook, stirring occasionally, until caramelized and
tender, about 12 minutes. Add the port, and stir until
the alcohol cooks off and the mixture is almost dry,
about 2 minutes. Remove from the heat, set aside and
cover to keep warm.

Add the pasta to the boiling cream mixture, reduce the
heat to medium and cook, stirring frequently with tongs,
until the pasta is al dente and absorbs most of the
liquid, and the sauce is silky, 6 to 7 minutes. (Stir
constantly during the last couple minutes to ensure the
pasta cooks evenly. Add a splash of water if needed to
keep the mixture glossy.) Season to taste with salt and
pepper.

Transfer the pasta to bowls, top with the mushroom
mixture and the remaining 1 teaspoon thyme leaves, and
serve immediately.

By: Alexa Weibel

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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