|CLASSIC pasta||fusilli with mushrooms|
corkscrews take wonderfully to this sauce created simply from the mushrooms
for the sauce:
for the pasta:
Soak the porcini in a cup of warm water for at least twenty minutes. Then take them out, rinse them under cold water, dry them on paper towels, and cut them into thin strips.
Trim the stems from the fresh mushrooms, and cut them in strips about one-quarter inch wide.
In a saute pan over medium heat, add the olive oil and two tablespoons of butter. Add the garlic and cook for fifteen seconds. Turn the heat to high and add the fresh mushrooms and the porcini, and the herbs. Cook until the mushrooms are soft, about five minutes. Add a teaspoon of salt and freshly ground pepper.
Meanwhile bring 4-5 quarts of water to a boil. Add two tablespoons of salt. Drop in the pasta and stir. Continue cooking until al dente.
Drain and combine with the sauce over a medium heat. Add the parmesan and the tablespoon of butter. Stir thoroughly. Taste for salt and pepper and serve with extra freshly grated parmesan.