Mafaldine Con Funghi (Pasta with Mushrooms)

[fitfool]

This recipe came from a package of pasta in a new (to me) shape called Mafaldine. Looks like little strips of lasagna pasta but narrower…maybe half an inch wide or so. Came out delicious and we gobbled it up. Michael had hijacked the recipe and added bacon and I think chicken stock. We used whatever mushrooms we had on hand (dried shiitake, fresh shiitake, white mushrooms, or dried chantrelle). Trader Joe's sells these little bags of dried mixed mushrooms for just $2 and they smell so sensuous when you first open the bag. Used a whole lot less butter (though we could see how the taste would be richer with more butter). There's no meat in this (as long as you don't include Michael's additions) but the mushrooms give it a hearty and meaty texture.





Mafaldine Con Funghi
12 oz Mafaldine pasta
2 tbsp. extra-virgin olive oil
2 cloves garlic, minced [Forgot to add these]
2 oz dried porcini mushrooms
4 oz. shiitake mushrooms, sliced
4 oz. crimini mushrooms, sliced
1 ½ tbsp chopped flat-leafed parsley [We didn't have any parsley]
1/3 cup dry white wine
12 tbsp. butter (1.5 stick) cut in pieces [Used half as much butter and still tasted great]
½ cup grated parmesan cheese
salt and pepper to taste
bacon (optional)
chicken stock (also optional) [I think adding chicken stock or vegetable broth let us cut back on the butter and still get plenty of flavor.]

1. Soak the porcini in warm water to cover for 30 minutes. Drain through cheesecloth, reserving the liquid.
   
2. Cook pasta according to package instructions.
   
3. (optional) If you're using bacon, saute the bacon until done then set crumbled bacon aside. Drain off excess bacon fat and use the rest in place of oil in the next step.
   
4. In a large saute pan over medium-high heat, heat the oil (or bacon fat) and garlic;
   
5. Add the porcini, shiitake, crimini mushrooms, along with half the parsley. Saute until golden.
   
6. Stir in the wine, cook till the liquid is almost completely reduced.
   
7. Add the mushroom water, cook 3 minutes. If you're using them, add the chicken stock or vegetable broth with the mushroom water.
   
8. Slowly add the butter and the remaining parsley.
   
9. Add the cooked, drained pasta; saute till heated through.
   
10. Add the cheese and salt and pepper to taste.
    

Serves 4-6.

Serve with a salad of tomatoes and fresh chopped basil drizzled with extra-virgin olive oil and balsamic vinegar on a bed of romaine lettuce. A Merlot or Pinot Noir wine would go well with this pasta.



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