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Pasta with Wild Mushroom Sauce

A sauce made from mushrooms, Madeira wine, and chicken stock is thickened in a wok, then combined with pasta and fresh baby spinach.

  • Servings: 4

Photography: John Blais

Source: Martha Stewart Living, September 2000


  • 1/2 ounce dried porcini mushrooms
  • 1 teaspoon olive oil
  • 1/2 shallot, thinly sliced
  • 1 clove garlic, minced
  • 1 1/2 pounds wild mushrooms, cleaned
  • 1 teaspoon picked fresh thyme
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon Madeira wine
  • 1 cup homemade chicken stock, or low-sodium canned, skimmed of fat
  • 8 ounces whole-wheat tagliatelle pasta
  • 6 ounces baby spinach


  1. Place the porcini mushrooms in a small bowl, add 3/4 cup boiling water, and let sit 30 minutes. Strain; coarsely chop mushrooms; set aside. Pour liquid through a coffee filter to strain; set aside.

  2. Place the wok over high heat; add olive oil. When hot, add shallot and garlic; saute 1 minute. Add the reserved porcini mushrooms, wild mushrooms, thyme, oregano, salt, and pepper; cook, stirring continuously, until softened and lightly browned, about 6 minutes. Add Madeira wine, reserved porcini soaking liquid, and chicken stock; cook until liquid is reduced by half, about 4 minutes. Remove from heat.

  3. Meanwhile, bring a pot of water to a boil over high heat. Add pasta; cook until al dente. Drain; add to mushroom sauce with spinach. Stir until combined and spinach is wilted. Serve.

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