Thursday lunch 27/05

I received two packages of dried mushrooms with the food delivery last Tuesday. One of Porcini and one of mixed mushrooms consisting of Shiitake, Oyster, Chanterelle and Porcini. I decided to make Pasta with Mushroom sauce. I rehydrated the mushrooms overnight and drained them the next morning, reserving the liquid from the mushrooms. I began the sauce by sauteing finely diced onion and minced garlic and once these were starting to brown I  added sliced Crimini mushrooms and the rehydrated mushrooms. When all were browning nicely i added white wine and sherry and reduced the liquids by half. I then added the
mushroom liquor and reduced this by two thirds. Next into the pan went fresh oregano, coarse salt and pepper and 35% cream. I simmered the sauce for a short time until it was thick enough to cling to the pasta. Maple Sage Mustard Papardelle was cooked and toosed with the mushroom sauce and finished with thinly sliced green onions. We served Rosemary Bread and Caesar salad with the pasta.