Courtesy of Fina Scroppo,
author of "The Healthy Italian"
1 oz (28 g) dried porcini mushrooms
2 cups boiled water
16 oz (454 g) whole-grain pappardelle or tagliatelle or fresh fettuccine pasta* (see tip)
2 tsp extra-virgin olive oil
2 tsp light butter
½ cup chopped onions
2 cloves garlic, chopped
2 pkg (16 oz/454 g) cremini or white button mushrooms, very thinly sliced
½ cup white wine
½ cup no-salt-added vegetable broth
3 tbsp light (5%) sour cream
2 tbsp chopped fresh parsley
¼ tsp sea salt
Freshly ground black pepper to taste
2 tbsp freshly grated Parmigiano-Reggiano cheese
To reconstitute dried porcini, soak them in boiled water for 15 minutes. Remove mushrooms from water (reserve liquid) and gently rinse them under warm water repeatedly, using your thumbs, until all the grit and sand have been removed. Drain mushrooms and slice thinly. Strain the dark water through a fine mesh sieve or coffee filter to remove grit. Discard water at the bottom of bowl with grit. You’ll have about 1 1/3 cups of water left after removing the mushrooms. Set aside mushrooms and mushroom water.
Bring a large pot of water to a boil and cook pasta al dente according to package directions.
In the meantime, heat olive oil and butter over medium-high heat in a large, deep non-stick skillet. Add onions and garlic and cook unitl onions are softened, about 1 to 2 minutes.
Add reserve porcini mushrooms, cremini mushrooms and wine to skillet. Stir continuosly until mushrooms are softened, about 3 to 4 minutes. Pour in reserved mushroom water and vegetable broth; bring to a gentle simmer. Whisk in sour cream. Stir in parsley, salt and pepper.
Drain pasta, add mushroom sauce and toss until well coated. Serve with freshly grated cheese.