Wild Mushroom Pasta Sauce

Pasta is a staple dish in many cultures now. With the Italians bringing there culinary delights with them as they travel the world. It traces back to Roman times.

Little packets of exotic dried wild mushrooms are readily available in delicatessens and speciality food stores. Any variety will add a rich earthy flavour to this, or any dish.

• 40g dried wild mushrooms, such as porcini, mousserons or a mixture
• 1/4 cup olive oil
• 1 onion, diced
• 3 cloves garlic, chopped
• 500g fresh speciality mushrooms, such as shiitake, oyster, or wood ear, sliced
  
• 1 tblsp chopped fresh rosemary
• 1 cup reduced beef stock
• salt and freshly ground pepper
• 350g pasta shapes such as penne or sprials

For this pasta sauce recipe soak dried mushrooms covered in warm water for half an hour then drain an reserve liquid.
Heat olive oil in a pan and cook onion and garlic over medium heat until soft but not coloured.
Add sliced mushrooms and raise heat. Toss mushrooms to stir-fry. Add rosemary and stock and simmer to reduce by half. Season with salt and pepper too taste.
Meanwhile, cook pasta in plenty of boiling salted water according to packet instructions until just tender. Drain well and toss with pasta sauce. Serve immediately.