Pasta Forestiere (forager's pasta) with Porcini Mushroom Sauce

Serving Size: 2

Ingredients

Ingredient	Quantity
Shallots, small dice	1/4 cup
Porcini mushroom, dried and rinsed	1 cup
Marsala wine	1/4 cup
Chicken stock	1 1/2 cup
Grape tomatoes	1 cup
Garlic, minced	2 cloves
Olive oil	3 Tablespoons
Butter, unsalted, ice cold cubes	6 Tablespoons
Chives, chopped	3 Tablespoons
Avocado oil	2 Tablespoons
Pro Seasoning All Purpose	To Taste
Pro Seasoning Aleppo Pepper	1-2 teaspoons
Boiled Pasta, strained	1/2 pound

Method of Preparation

Preparing the Base for the Porcini Mushroom Sauce

Start by preheating a 2-quart saucepan over medium heat. Add olive oil to the pan. Next, add half of the diced shallots. Sweat them for 1-2 minutes over low heat. After that, add minced garlic, stirring for about 30 seconds. Then, pour in the Marsala wine and reduce it by half.

Now, add the rinsed porcini mushrooms along with the chicken stock. Allow the liquid to reduce by half while stirring. This mixture forms the base of our sauce, giving it that rich, earthy flavor.

Blistering the Tomatoes

In parallel, preheat a skillet over medium-high heat. Drizzle some avocado oil into the pan. When the oil is slightly smoking, add the grape tomatoes. Blister them for about a minute; the goal is to color them, not to cook them into mush. Season with a pinch of Pro Seasoning All Purpose and set aside.

Straining and Chopping the Mushrooms

Once the sauce is reduced, strain the mushroom broth. Keep the mushrooms and broth in separate bowls. Chop the mushrooms for later use in the sauce.

Final Steps in Sauce Preparation

Next, preheat the same pan used for blistering tomatoes. Add 1 tablespoon of butter and the remaining shallots. Sweat the shallots for about a minute. Add half of the blistered tomatoes along with the chopped mushrooms, Aleppo pepper, and 1 cup of the reserved broth. Stir the mixture and increase the heat to bring it to a boil.

After boiling, remove the pan from the heat and let it cool for about a minute before finishing the porcini mushroom sauce.

Creating the Sauce

Now it's time for the "beurre monte" method. Whisk in the ice-cold butter cubes one at a time until fully incorporated into the sauce. Keep the sauce off the heat, as any heat can break it, leading to a greasy, undesirable texture. Next, toss the boiled pasta into the sauce, allowing it to absorb all the delightful flavors.

Finally, garnish the dish with chives and the remaining roasted tomatoes.

This pasta with porcini mushrooms and Marsala wine brings a luxurious touch to a common dish, elevating it from everyday fare to restaurant-style elegance. With its rich flavors, it's a dish that will impress anyone you serve it to. Enjoy the delightful combination of ingredients and the ease of preparation. Bon appétit!