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Spaghetti with Mushroom Wine Sauce
This is a rich and hearty sauce, so any shape of whole grain pasta would work well. You can increase the amount of crimini mushrooms if desired.
What you need
- 3/4 lb whole grain spaghetti or pasta of your choice
- 1/4 oz. dried porcini soaked in 1 cup hot water until soft
- water from soaking porcini
- 1-2 slices bacon or rendered bacon fat (optional)
- 8 kalamata olives, pitted and chopped
- 1/3 lb or more crimini mushrooms, chopped
- 1/2 medium onion, minced
- 2 garlic cloves, minced
- 1 tbl tomato paste
- 1 tbl + 1 tsp minced fresh oregano leaves
- 1 cup syrah or any good dry red wine
- Grated cheese for serving (optional)
- Kosher salt
How to make it
- If using bacon, render fat slowly and set aside crispy pieces
- Strain porcini pieces from soaking water (reserve water) and chop
- Heat fat or olive oil in a large sauté pan and add onion
- When onion has softened, add chopped crimini mushrooms
- Cook pasta in salted water until slightly underdone, reserve some pasta cooking liquid in case you need it to finish the sauce - drain pasta
- When mushrooms have browned and moisture has evaporated, add garlic, chopped porcini and olives
- Add tomato paste and stir to coat vegetables
- Add mushroom water carefully, leaving any silt in the cup
- Add wine and 1 tbl oregano
- Simmer for 15-20 minutes over low heat
- Add cooked pasta and mix, continue cooking for several minutes for pasta to absorb the sauce
- Top with 1 tsp chopped fresh oregano and crispy bacon pieces (if using) and serve hot with grated cheese on the side
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