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1
Put on the water to boil and toss in the shiitake mushrooms.
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2
When it reaches a boil turn the heat down and let it simmer while you assemble the rest of the stuff.
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3
Check on it to make sure that the water does not evaporate.
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4
Chop up the bacon, onion, shallot and button mushrooms.
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5
Chop garlic if you arent using the pre-chopped stuff.
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6
In a large Dutch oven cook the bacon over medium heat until its crisp.
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7
If it gets really greasy take some of the grease out using a turkey baster.
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8
Once the bacon is crisp add the onion and shallot.
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9
Saute for a few minutes until the onion barely starts to soften, then add the garlic.
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10
Once the onions are getting kind of softish, add the champagne (you can use regular white wine too) and continue heating.
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11
As soon as that is mostly evaporated, add the mushrooms.
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12
Saute until the mushrooms have given off their moisture.
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13
While the mushrooms are cooking check on the dried shiitake mushrooms.
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14
Strain (using the lid) some of the mushroom juice into the pan with the fresh mushroom and onion mixture.
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15
You can measure out a cup if you like, or just eyeball it.
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16
But dont use all of it because the dregs will be at the bottom.
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17
Add the beef broth and the balsamic to the whole mixture.
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18
Throw in the bay leaf.
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19
Bring to a boil.
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20
Then reduce heat, cover and simmer for awhile (I let it sit for an hour).
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21
Make the pasta according to package instructions.
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22
While the water is boiling, put the meat into the mushroom sauce.
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23
Once it gets hot, add the cream cheese.
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24
Let it simmer until the noodles are done.
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25
Drain the noodles and serve the sauce over the noodles.
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26
Sprinkle parsley on top for garnish.
