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Mushroom Sauce for Pasta (No Salt)

Makes 3 to 4 servings

• 1/4 ounce dried oyster mushrooms
• 1/4 ounce dried portobello mushrooms
• 1/4 pound fresh oyster mushrooms
• 1/4 pound fresh small brown mushrooms
• 1 cup chopped onion
• 6 tablespoons unsalted butter, separated
• Pepper, to taste

Soak the dried mushrooms in 1 1/2 cups hot water for at least 30 minutes. Carefully remove them from the soaking water and rinse in a sieve under fresh running water. Drain well, then chop into small pieces. Strain the soaking water through a coffee filter, then reserve.

Clean the fresh mushrooms under running water and dry with paper towels. Shred them with a box grater, or pulse in a food processor.

Brown the onion in 3 tablespoons butter over medium-low heat, stirring occasionally, until the onions turn golden brown and begin to caramelize.

Add the dried mushrooms with 1/2 cup of the soaking water. Cook for about 5 minutes, then add fresh mushrooms, pepper and remaining butter. Add more soaking water if the mixture seems too dry. Cover the pan, and cook for 25 to 30 minutes, adding more soaking water as necessary. Serve over pasta, and sprinkle with a small amount of grated Parmigiano-Reggiano.

(From Frances Levine.)

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