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250 ml (1 cup) dehydrated wild mushrooms (boletus, chanterelles, morels…)
Boiling water, adequate quantity
15 ml (1 tbsp) olive oil
15 ml (1 tbsp) butter
30 ml (2 tbsp) French shallot, thinly sliced
10 ml (2 tsp) garlic, minced
250 ml (1 cup) white wine
500 ml (2 cups) 35% cooking cream
180 ml (3/4 cup) demi-glace or 360 ml (1 1/2 cups) veal stock, reduced to half
Salt and freshly ground black pepper
1 package of 450 g (1 lb) of penne, cooked according to package directions
125 ml (1/2 cup) fresh Parmesan, shaved
Preparation
In a bowl, pour boiling water over the mushrooms, to immerse them completely.
Let swell for about 30 minutes, stirring occasionally.
Drain. If needed, cut big pieces in halves or in quarters.
In a saucepan, heat the oil and the butter over medium-high heat.
Sweat the shallot for 1 to 2 minutes.
Add the mushrooms and garlic and brown for 1 to 2 minutes.
Add the white wine and reduce by one third.
Add the cream and demi-glace.
Simmer for about 15 minutes, or until desired consistency. (If needed, thicken the sauce with a spoonful of cornstarch dissolved in a bit of lukewarm water.)
Season with salt and pepper.
In a large stew pot, place the sauce and the pasta.
Heat up over medium heat for 2 to 3 minutes, stirring occasionally.
Divide among plates, garnish with Parmesan shavings and serve.