No-Cream Wild Mushroom Pasta Sauce - cooking recipe

Ingredients

8 ounces shiitake mushrooms, sliced
8 ounces cremini mushrooms, sliced
2 ounces dried mushrooms (I used porcini)
2 1/2 cups vegetable broth
1 cup mushroom broth (the liquid from the mushrooms you rehydrated)
1 teaspoon minced garlic
1 cup onion (cut in half and thin sliced)
4 scallions, diced (whites and greens)
1 teaspoon fresh rosemary, chopped fine
1 teaspoon dried thyme leaves
2 tablespoons fresh parsley, chopped fine
3 tablespoons olive oil
1 1/2 tablespoons cornstarch
salt
pepper

Preparation

Dried Mushrooms -- Rehydrate the mushrooms by adding 2 1/2 cups of boiling water to a bowl with the mushrooms and cover with plastic wrap. They will take about 10-15 minutes. Once they are re-hydrated and soft, thin slice. Don't throw away the liquid. You will be adding that to the broth.
Mushrooms -- In a large saute pan, add the olive oil and heat to medium high. Add in the mushrooms, onions, scallions, garlic, rosemary, thyme and rosemary. and cook about 7-10 minutes until the mushrooms get brown and the liquid from the mushrooms has evaporated, (mushrooms give off a natural liquid when cooked, but as they brown, the liquid will evaporate).
Once the mushrooms are brown, add in the broth (reserve 1/4 cup to add to the corn starch to make a slurry or thickening agent. This will be used to thicken your sauce at the end), and the liquid from re-hydrating the mushrooms to the mushroom and onion mixture. Cook on medium to medium low heat for about 8-10 minutes until the broth is reduced by about 1/2.
Finish -- Add the 1/4 reserved broth with the corn starch to make a slurry. This is what will thicken your sauce. Add to the mushrooms and bring to medium high heat. The sauce will begin to thicken. Continue to cook for a minute or two, and then add in the parsley and check for any seasoning, salt and pepper.
Serve -- I really love this over a 3-cheese ravioli (just store bought it fine), but you can use any pasta you like. Top with cheese and ENJOY!