4 ounces button mushrooms
4 ounces baby Portabella
Handful of dried Porcini and their soak
1/2 cup carrot diced
1/2 cup celery diced
1/2 cup onion diced
2 tablespoons olive oil
2 teaspoons of salt
2 teaspoons of pepper
One cup of white wine
1/2 cup of water
12 ounces crushed tomato and their juice
Handful of parsley
Handful of basil
12 ounces of papardelle pasta
6 quarts (with two tablespoons salt), water for the pasta
Heat your olive oil in a large deep pan, enough to accommodate your ingredients.
When your mirapoix is fragrant, add your mushrooms.
Cook for about 25-27 minutes, turning and mixing every few minutes. Add salt and pepper. Add your white wine and mix. Let the liquid evaporate until the mushrooms are almost stuck to the pan and add your tomatoes. Add about 1/2 cup water and let simmer for 20 minutes more. Your mushrooms should be very soft. (If you care to chop them rather than slice, that is fine, they will cook faster). Cook for about 20-25 minutes until the oil separates from the pan.
In the meantime bring your pasta water to a boil.
Let simmer, slightly covered.
In the meantime, cook your pasta until al dente. Toss with the sauce and serve. Don't forget extra Parmigiano Reggiano cheese. Buon Appetito!