Walnut and Mushroom Sauce

The flavor of this sauce is boosted by a combination of fresh and dried mushrooms, while chopped walnuts add texture and crunch.

Serves 2 to 3
Preparation Time 10 minutes
Cooking Time 12 minutes
Noodles to Match bowtie, shell (conchiglie), spiral, penne

Ingredients

• 2 tablespoons butter
• 1 table spoon minced garlic
• 1¼ cups sliced fresh mushrooms (button, shiitake, or oyster mushrooms)
• ¼ cup dried mushrooms (shiitake or porcini), rehydrated in ¼ cup hot water and sliced
• ½ cup chopped walnuts
• 1 cup all-purpose cream
• 2 tablespoons mushroom water (liquid used to rehydrate dried mushrooms)
• ¼ cup fresh basil, chopped
• ¼ cup fresh sage, chopped
• ¼ cup grated Parmesan cheese
• salt and white pepper to taste
• fresh sage leaves and basil leaves for garnish (optional)

Method

1 Melt butter in a medium saucepas. Saute garlic until fragrant. Add fresh mushrooms and cook over high heat until browned, about 3 to 4 minutes. Add dried mushrooms and cook for another minute.

2 Add walnuts and mix well. Pour in cream and mushmoom water, and simmer for 5 to 6 minutes. Add the fresh basil, sage, and Parmesan cheese. Cook for another minute. Season to taste with salt and white pepper; cook for 1 more minute. Garnish with basil and sage leaves, if desired.