Use the mushroom broth from the last blog post as a base for this sauce. Mushrooms have a meaty flavor, so they are perfect for a vegetarian main dish that is suitable even for meat lovers!
Makes enough sauce for up to 2 pounds of pasta
1 ½ pounds assorted mushrooms (hen in the woods, shiitake, cremini, button), cleaned and sliced; stems removed from shiitake
1 TBS butter
2 TBS olive oil
½ tsp rosemary
½ tsp sea salt
1 cup red wine
2 cups wild mushroom broth
1 leek, chopped
salt and freshly ground black pepper to taste
¼ cup chopped parsley
¼ cup freshly grated Parmigiano-Reggiano cheese, plus additional for individuals to add to taste at the table
Heat butter and olive oil in large skillet. Add leeks and cook until just starting to brown. Add shiitake mushrooms and cook for a few minutes, then add other mushrooms. Add rosemary and salt. Cook until mushrooms are soft, Add mushroom broth and red wine. Simmer until liquid is reduced to a consistency suitable for tossing with pasta. Add salt and pepper to taste, parsley and Parmigiano Reggiano and stir to combine. Drizzle a little truffle oil over all. Serve over pasta, with additional grated Parmigiano Reggiano for people to add to taste at the table.