Ingredients

1 lb pappardelle (wide, flat pasta)

1 lb fresh porcini mushrooms, or ½ lb dried, reconstituted

1/2 cup olive oil

1/4 cup chopped onion

1 clove garlic, crushed

1/3 cup white wine 1 tbsp chicken broth (optional) salt freshly ground black pepper Grated Parmesan cheese.

Difficulty: 3 | Serves: 4

Directions:

1. If using dried porcini, reconstitute by soaking in 1qt hot water for 6 minutes. Remove, squeeze out excess water, and reserve soaking water.

2. Cook pappardelle until almost al dente. (Pasta will finish cooking in sauce.)

3. Prepare sauce: heat oil, sauté onion and garlic until they turn golden.

4. Add mushrooms, cook 2 minutes. If fusing dried mushrooms, add some of the soaking water, let reduce. Add wine, broth (if using), salt and pepper.

5. Add pasta, cook 2 minutes or until sauce reduces. Serve, sprinkled with cheese.

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