Pasta with Wild Mushrooms

• Kosher salt
• 2 to 3 tablespoons olive oil
• 2 cups tripolini pasta
• 8 to 10 ounces wild mushroom stems or domestic mushrooms, or a combination of both, cleaned
• 2 tablespoons olive oil
• 2 stalks celery, cut into small dice
• 1 medium carrot, peeled and cut into small dice
• 8 shallots, cut into small dice
• Chicken Stock or low-salt canned chicken broth to cover (about 1 cup)
• 1 1/2 cups heavy cream
• Kosher salt
• Freshly ground black pepper
• About 1 1/2 cups thinly sliced wild mushrooms (shiitake, cremini, chanterelles)
• 4 tablespoons truffle juice or truffle oil (available at specialty food shops), optional
• Kosher salt
• Freshly ground black pepper
• Minced parsley or chives, for garnish

1. For the pasta:
2. Bring a large pot of salted water to a boil.
3. Add the olive oil, then add the pasta and cook until al dente, about 10 minutes.
4. Drain and rinse in cold water.
5. Drain again.
6. For the mushroom cream:
7. Grind the mushrooms or stems in a food processor until finely chopped but not pulverized, or mince by hand.
8. In a medium saucepan over medium heat, heat the olive oil until just smoking.
9. Add the celery, carrot, and shallots and saute until softened but not colored, 3 to 4 minutes.
10. Add the minced mushroom stems and chicken stock to cover, bring to a simmer, and cook 10 minutes.
11. Add the heavy cream, return to a simmer, and cook until slightly thickened, about 20 minutes, stirring occasionally.
12. Strain through a fine strainer, discarding the solids, and season with salt and pepper.
13. To serve:
14. Spoon the sauce into a large skillet and add the sliced mushrooms and optional truffle juice.
15. Over medium-high heat, bring the sauce to a boil and let it reduce by about one third; it should be thick enough to coat the pasta.
16. Add the cooked pasta, stir well, and reseason, if necessary.
17. Garnish with parsley or chives.
18. Variations:
19. For tripolini, substitute cavatelli or tortellini.
20. Use wild mushroom sauce in Pennette with Mushroom Cream, Lobster, and Asparagus.

kosher salt, olive oil, tripolini pasta, mushroom stems, olive oil, stalks celery, carrot, shallots, chicken, heavy cream, kosher salt, freshly ground black pepper, mushrooms, truffle juice, kosher salt, freshly ground black pepper, parsley

Taken from www.cookstr.com/recipes/pasta-with-wild-mushrooms (may not work)