From Café Cortina Chef Adrian Tonan.
2 cups dry white wine 2 cups dried porcini, shiitake and oyster mushrooms (available at most supermarkets) 1/2 cup garlic shavings (use a truffle cutter or slice cloves paper-thin with a knife)
2 tablespoons jarred sun-dried tomatoes, thinly sliced 3/4 cup extra-virgin olive oil
1 pound fresh tagliolini pasta (like thin, flat ribbons), an artisan brand is recommended 2 basil leaves 2 tablespoons parsley finely chopped (flat leaf)
Salt and pepper to taste
Heat the white wine, add whole dried mushrooms and let them soak overnight. Strain and mince mushrooms, saving 1 cup of the soaking juice.
In a large saute pan, saute garlic and tomatoes in extra-virgin olive oil.
Meanwhile, boil pasta and drain 1-2 minutes before it’s al dente.
Add mushrooms to saute pan, along with a cup of the soaking juice. Quickly add pasta and finish with the herbs, salt and pepper to taste. Saute a few more seconds and serve. Can add a dot of truffle oil to enhance flavors. Serves 6.
Per serving: 668 calories; 38 g fat (5 g saturated fat; 51 percent calories from fat); 62 g carbohydrates; 0 mg cholesterol; 110 mg sodium; 12 g protein; 2 g fiber.
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