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1
Dried Mushrooms -- Rehydrate the mushrooms by placing the mushrooms in a small bowl and pouring the boiling water over the mushroom and cover.
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2
Let set 10-15 minutes until soft and rehydrated.
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3
Mushrooms -- In a medium saute pan, add the olive oil and butter and heat to medium heat.
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4
Then add the garlic, shallots, button mushrooms and cremini mushrooms.
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5
Continue to saute on medium heat for 5-10 minutes until the mushrooms start to get tender and golden brown.
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6
Pasta -- As the mushrooms cook, cook the pasta according to directions.
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7
Once done, drain and set to the side and keep warm by putting back in the pot and putting the lid on.
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8
Back to the Mushrooms -- Add to the sauteed mushrooms, the dehydrated mushrooms, the broth from the mushrooms (I like to strain it first, just to make sure it is clear), the beef broth, corn starch (which I mix with the sherry to make a slurry which will thicken the sauce), salt, pepper, and dried herbs and cook uncovered on medium heat.
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9
The slurry of the cornstarch and sherry will thicken the sauce slightly.
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10
Let the liquids reduce slightly for 3-4 minutes.
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11
Combine -- Toss the mushroom sauce into the pasta.
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12
Add the parsley and parmesan and toss.
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13
Serve -- Just plate, garnish with fresh parmesan if you want and ENJOY!
