My latest favorite recipe, adapted from an old copy of the Moosewood Cookbook.3/4 lb. shiitake, oyster and/or chantrelle mushrooms, chopped (I like shiitake, make sure to remove the stems)
2 Tbsp. butter or margarine
1 lb. domestic mushrooms, chopped (the regular button mushrooms in the produce aisle)
1 cup minced onion
1 tsp. salt
6 Tbsp. dry sherry (Sherry? Not in my pantry. I did have white wine on hand, though. Chicken broth would also work.)
3 Tbsp. flour
1 clove garlic, minced
black pepper
1/2 cup sour cream, set out to reach room temperature
1 lb. fettucini (or any shape you have on hand)
parmesan
Boil water for pasta. Melt butter in a deep skillet. Add all the mushrooms, onion and salt. Cook over med-high for 10 min. Stir in sherry/wine. Turn heat to low and have a whisk ready. Slowly sprinkle in flour, whisking steadily. Add garlic & pepper. Continue to cook over low heat, another 5-10 min. Stir room-temperature sour cream into sauce, mixing well until completely incorporated. Spoon a generous amount of sauce onto individual plates of pasta and top with parmesan.
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