2 cups of mixed wild mushrooms (brown caps and chanterelle are great – but use what you can find).
1 cup dried mushrooms ( I recommend either Maitake or Porcini for their deep flavor)
1 tbsp butter
1 tbsp olive oil
1 medium red or yellow onion, chopped
2 cloves garlic minced
1/2 cup white cooking wine
3 rashers nitrate-free bacon, cubed (if you’re veggie, you can eliminate the bacon, but I add it for a richer flavor.)
16 ounces pasta (you can use any kind but he used this amazing Montebello Pasta - an Organic artisan pasta from Italy, which is sublime).
A handful of flat leafed parsley, chopped
Sea Salt and Pepper to taste
Soak the dried mushrooms for 1/2 an hour in 2 cups of very hot water.
Heat a large saute pan and add the onions and garlic. Fry until translucent. Add the cooking wine and fry until it evaporates.
Add the bacon and fry gently for about 3 minutes (you don’t want bacon to crisp or brown.)
Drain the dried mushrooms, but keep the draining water as it makes the perfect stock.
Add the fresh and soaked mushrooms and fry gently for about 5-8 minutes, stirring all the time. Add a ladle of the mushroom broth (from soaked mushrooms), and continue to fry. It’s up to you how much stock you add, depending on how much liquid you like with your pasta.
Meanwhile cook the pasta according to the package directions, then drain. As soon as you have drained the pasta, spoon it into warmed bowls and spoon the mushroom ragout generously over each bowl. Sprinkle with the parsley and a little Parmesan and eat straight away.