Penne with wild mushrooms
- 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
- 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.