I love when things just naturally come together. I recently bought myself the KitchenAid pasta roller attachment for my stand mixer, something I’ve been eye-balling for a long time. Then I scanned through this month’s issue of Bon Appétit and found a how-to article on making fettuccine. Since this was my first pasta-making attempt, I didn’t modify the recipe in any way. It was absolutely wonderful, although I’m now inspired to create my own flavored pastas. If you’d like read the how-to, it’s also available online here.

Turning a couple of pages I saw the recipe for Wild Mushroom Sauce. Are these people reading my mind? I did stray a bit from the original recipe on this one. Well, it’s a sauce. I’ve made sauce before. Here’s how I made it:

Ingredients:
1 1/2 ounces dried porcini mushrooms
3 cups hot water

6 tablespoons (3/4 stick) butter
3 tablespoons extra virgin olive oil
4 garlic cloves, crushed
8 ounces each of the following, cleaned and thickly sliced:
shiitake mushrooms, stems removed
crimini mushrooms
oyster mushrooms
6 tablespoons chopped fresh Italian parsley, divided

1 batch freshly cooked Homemade Egg Fettuccine
OR 1 pound cooked, fresh-packaged fettuccine
1 cup freshly grated Pecorino Romano cheese, plus more for the table

Directions:
Place porcini mushrooms in a medium-sized bowl and add 3 cups of hot water. Let soak until soft, about 30 minutes. Drain mushrooms, reserving soaking liquid. Use a double layer of cheesecloth to strain any remaining grit out of the liquid.

Melt the butter with the oil in large deep skillet over medium heat. Add the garlic and sauté until beginning to brown, about 3 minutes. Add the fresh mushrooms. Sprinkle with salt and pepper. Cover and cook until tender, stirring often, about 6 minutes.

Add the drained porcini. Cover and cook 2 minutes. Uncover and sauté 2 minutes longer. Mix in 3 tablespoons of the parsley.

Add the cooked fettuccine and 1 cup of cheese to the mushroom sauce. Toss over medium heat until heated, cheese melts, and sauce coats pasta, adding the reserved mushroom soaking liquid as needed if dry. Mix in the remaining 3 tablespoons of parsley. Transfer to large bowl and serve with more cheese.

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