Wild Mushroom Sauce with Fusilli Recipe

A very rich dish with an earthy flavor and lots of garlic, this makes an ideal main course for vegetarians, especially if it is followed by a crisp green salad.

Serves 4

Ingredients:

5 ounces wild mushrooms preserved in olive oil

2 tablespoons butter

5 ounces fresh wild mushrooms, sliced if large

1 teaspoon finely chopped fresh thyme

1 teaspoon finely chopped fresh marjoram or oregano, plus extra herbs to serve

4 garlic cloves, crushed

12 ounces fresh or dried fusilli

scant 1 cup heavy cream

salt and ground black pepper

Method:

1. 
   Drain about 1 tablespoon of the oil from the mushrooms into a medium saucepan. Slice or chop the preserved mushrooms into bite-size pieces, if they are large.
2. Add the butter to the oil in the pan and heat over low heat until sizzling. Add the preserved and the fresh mushrooms, the chopped herbs and the garlic. Season to taste. 
3. Simmer over medium heat, stirring frequently, for about 10 minutes or until the fresh mushrooms are soft and tender.
4. Meanwhile, cook the pasta in boiling salted water according to the package instructions, until al dente.
5. As soon as the mushrooms are cooked, increase the heat to high and toss the mixture with a wooden spoon to boil off any excess liquid. Pour in the cream and bring to a boil. Season if needed.
6. Drain the pasta and turn it into a warmed bowl. Pour on the sauce and toss well. Serve immediately, sprinkled with chopped fresh herbs.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.