Mixed Mushroom Pasta

Porcini mushrooms are extremely popular in Italy and many regions hold festivals in the fall when porcini are plentiful using this hearty, earthy mushroom in every dish imaginable.

This pasta sauce recipe uses a mix of fresh portobello and dried porcini mushrooms and is best served on hard, short pasta such as rigatoni, penne, or an artisan pasta such as trenne pasta.

When shopping for dried porcini, look for pale colored stems with light brown caps. The dried porcini should also have a light mushroom aroma rather than a yeastlike smell.

It is an unwritten rule that you do not mix cheese with seafood, spicy dishes, or mushroom based pastas but I like a little grated Parmesan cheese on this pasta.

Here's the recipe for you to try.

Ingredients

• 3 cups mixed mushrooms, chopped (white, portobello, shiitake, etc.)
• 1 medium onion, diced
• 1/4 cup butter
• 5 cups white rice, cooked
• soy sauce, to taste
• salt & freshly ground black pepper
• 1/2 cup green onion, sliced

Directions:

1. In a large skillet saute mushrooms and onion in butter until soft.

2. Stir in cooked rice, soy sauce, salt, pepper, and green onions. Cook until heated through and serve immediately.