Follow these steps for perfect results
shiitake mushrooms
sliced
cremini mushrooms
sliced
dried mushrooms
sliced
vegetable broth
mushroom broth
minced garlic
minced
onion
thin sliced
scallions
diced
fresh rosemary
chopped fine
dried thyme leaves
fresh parsley
chopped fine
olive oil
cornstarch
salt
pepper
Rehydrate dried mushrooms in boiling water for 10-15 minutes, then slice thinly, reserving the liquid.
In a large saute pan, heat olive oil over medium-high heat.
Add sliced shiitake and cremini mushrooms, onions, scallions, garlic, rosemary, and thyme to the pan.
Cook for 7-10 minutes, until the mushrooms are browned and any liquid has evaporated.
Add vegetable broth and the reserved mushroom liquid to the pan.
Simmer over medium-low heat for 8-10 minutes, until the broth is reduced by half.
Mix cornstarch with 1/4 cup of reserved broth to make a slurry.
Add the cornstarch slurry to the mushroom mixture and bring to medium-high heat.
Cook for 1-2 minutes, until the sauce thickens.
Stir in fresh parsley and season with salt and pepper to taste.
Serve over pasta, topped with cheese.
Expert advice for the best results
For a richer flavor, add a splash of dry sherry or marsala wine during the cooking process.
Adjust the amount of thyme and rosemary to your preference.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance and stored in the refrigerator.
Serve over pasta with a sprinkle of fresh parsley and grated Parmesan cheese.
Serve with a side of crusty bread for dipping.
Pair with a green salad.
Earthy notes complement the mushrooms
Discover the story behind this recipe
Mushroom-based sauces are a staple in Italian cuisine, particularly in regions with abundant forests.
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