Cream of Porcini Farfalle with Fresh Herbs

Late summer is here, and the Porcini ('little pig' in Italian) is out in full force! For those of you whom have never heard, nor had the pleasure of tasting these tasty little morsels, the term Porcini (or 'Cep' in French) is typically referring to the Boletus edulis mushroom. Lucky for me, this mushroom is part of Colorado's typical mycoflora of the high Rocky Mountains. They are revered all over the world as one of the best culinary mushrooms known. This dish is an absolutely delicious treat that is full of deep woods flavor. The cream brings out the buttery flavor or the mushrooms and herbs give it a dark, earthy flavor that when combined is sure to please even the most particular of palates.

Ingredients:

• 2-3 cups fresh Boletus edulis (porcini mushroom) sliced into 1/8" thick slices. (if fresh porcini are not available in your area, substitute dry porcini slices instead)
• Farfalle noodles (one box/bag, organic imported Italian are best)
• extra virgin olive oil
  
• 1 cup finely chopped shallot or red onion
• 1 clove fresh garlic, finely chopped
  
• freshly ground black pepper and sea salt (to taste)
• splash of good wine or brandy (optional)
  
• 4 leaves fresh basil (large leaf Italian) and 2 sprigs lemon thyme, chopped
  
• 1/4 cup or less freshly grated Parmesan or Romano cheese
  
• 1-2 tbsp. light butter roux*

Directions:

1. Start by bringing a lightly salted pot of water to a boil and add Farfalle.
2. Meanwhile, while the pasta is cooking, add a few tbsp. of olive oil to a fairly large skillet and set to medium low heat.
3. Add the chopped onion and cook until onions begin to caramelize, about 8 minutes.
4. Add chopped garlic and thyme and cook for another 2-3 minutes, or until garlic turns slightly golden.
5. Add sliced mushrooms to the pan, making sure they are just one layer in the pan. Cook mushrooms a few minutes on either side, until wilted. Season with salt and pepper.
6. If adding wine, do so now, allowing it to bubble for a couple minutes. Add half and half, basil, and reduce heat to low.
7. Allow this to simmer for several minutes, stirring constantly. Then remove the mushrooms with a slotted spoon, and reserve in a bowl.
8. Add roux and whisk until dissolved and sauce is thickened. (you may need to add more or less depending on how much cream sauce remains in the pan)
9. Season sauce with pepper and salt to taste.
   
10. Serve hot on top of the farfalle with cheese and a little more fresh herbs sprinkled on top.
11. Enjoy this rare opportunity to enjoy these amazing fruits of the forest!

*To make a roux, warm some butter in a pan on low heat. Once melted add enough flour to soak up all of the butter in the pan. It should begin to bubble all over the surface of the butter. If not add a little more flour. Stir continuously with a wire whisk to keep it from burning on the bottom of the pan. After a few minutes, you should notice the flour turning a nice golden color. Once this happens, remove from heat and store in the freezer or refrigerator until needed.