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Tagliatelle with Mixed Mushroom Sauce




Source of Recipe


Cheri Swoboda..The Oregonian


List of Ingredients




1/4 C dried porcini or other mushrooms
1 fresh portobello mushroom
10 fresh mushrooms of choice, such as shitaki or oyster
2 T olive oil
1 clove garlic, crushed
1 greeen onion, sliced
3/4 C white wine, divided
1 T lemon juice
1/3 C ricotta cheese
freshly ground black pepper
1 pound tagliatelle or fettuccine
2 T chopped fresh flat leaf, Italian parsly
extra chopped parsley or basil for garnish


Recipe



Cover the mushrooms with boiling water and soak for 20 minutes. While they soak, bring a large pot of boiling water to a boil.
Drain mushrooms, reserving a few T of the liquid.
Thickly slice the mushrooms. In a large high sided fry pan, heat the oil and saute the garlic and onion for 1 minute to soften. Add all the mushrooms and cook for 2-3 minutes or until they start to release their juices.
Add a few T of wine and the lemon juice to the ricotta and mix until smooth. Add to the pan with the remaining wine and simmer until sauce thickens. Adjust seasonings. While sauce simmers, add pasta to pot of boiling water and cook according to package directions. Drain and toss with the sauce and 2 T parsley. Serve sprinkled with parsley or basil.