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MUSHROOM SAUCE WITH HAM AND TOMATO
Serves 4 to 6
3/4 pound fresh white mushrooms
1/3 cup extra virgin olive oil
2 garlic cloves, peeled and lightly mashed
1/3 cup boiled unsmoked ham cut into very narrow julienne strips, 1/8 inch
wide or less
A small packet or 1 ounce dried porcini mushrooms, reconstitueted in warm
water to cover
The filtered water from the mushroom soak
2 tablespoons chopped parsley
Salt
Black pepper, ground fresh from the mill
1 cup canned imported Italian plum tomatoes, chopped fine, with their juice
1 pound pasta
Recommended pasta: Short shapes of factory-made pasta: maccheroni, penne,
ziti, conchiglie, or fusilli.
1. Wash the fresh white mushrooms very rapidly under cold running water.
Pat them thoroughly dry with a soft towel and cut them into very thin lenghtwise
slices, leaving the caps attached to stems.
2. Put the oil and mashed garlic cloves into a large sauté pan and
turn on the heat to medium high. Cook and stir the garlic until it becomes
colored a light nut brown, then remove it from the pan.
3. Add the strips, stir once or twice, then add the reconstituted porcini
mushrooms and their filtered water. Cook at lively heat until all the mushroom
liquid has evaporated.
4. Add the fresh mushrooms, and the chopped parsley, salt, and a few grindings
of pepper. Stir for about half a minute, add the tomatoes and their juice,
and stir thoroughly once again to coat all ingredients. Adjust the heat
so that the sauce bubbles at a steady pace in the uncovered pan, and cook
for 25 minutes or so until the oil separates and floats free.
Note: Do not expect the fresh mushrooms to be firm; they are being cooked
in the manner of porcini and, like porcini, they will be very tender when
done.
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