28th
Wild Mushroom Pasta Sauce
1 cup chicken, vegetable or beef broth
1 cup white wine
2 tablespoons butter, divided
3 8-ounce packages of white button or portobello mushrooms, washed and chopped
2 large shallots, minced
2 large cloves of garlic, minced
2 tablespoons thyme
3 tablespoons flour
Salt and fresh ground black pepper
Heat a tablespoon of butter in a large, heavy skillet over medium-high heat. Add the chopped button or portobello mushrooms and let sit, without stirring, for about four minutes or until they have thoroughly browned on one side. Stir and let them cook on the other side - again, without stirring - for about four minutes. Add the shallots and garlic. Turn the heat to low, and cook until they are all fragrant and soft.
Add the second tablespoon of butter and, when melted, add the flour. Stir rapidly, letting the flour thicken with the butter into a paste. Have a whisk ready! Slowly pour in the broth and white wine, whisking rapidly. Add the thyme. Cook over medium-low heat, whisking, until the mixture thickens. It should thicken to the consistency of a thick gravy.
Serve immediately over pasta with plenty of fresh Parmesan.
