Pasta with Wild Mushroom Sauce

 
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This sauce is good with conchiglie, gemelli, farfalle, or orechiette and is enough for 8 ounces of pasta. Always reserve a bit of the pasta cooking water to toss with the sauce and hot pasta.

3 tablespoons unsalted butter
1 tablespoon olive oil
8 ounces wild mushrooms (chantarelle, porcini, yellow foot, or hedgehog), cleaned
2 shallots, minced
Sea salt and freshly ground black pepper to taste
1/4 cup white wine
1/2 cup heavy cream
8 ounces conchiglie, gemelli, farfalle, or orechiette

1. Heat the unsalted butter and olive oil in a large skillet over medium-high heat. Add the mushrooms, shallots and sea salt and freshly ground black pepper to taste. Saute , stirring for about 3 minutes, until the mushrooms are golden. Remove the mushrooms from the pan.

2. Add the white wine to the pan and cook it for about 1 minute to reduce slightly. Add the heavy cream and season with sea salt and freshly ground black pepper, and cook about 2 minutes, then return the mushroom to the sauce.

3. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Reserve 1 cup of the pasta cooking water and drain the pasta. Toss the pasta with some of the reserved water and the sauce. Serve immediately.

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