Food & Cooking Recipes Ingredients Pasta and Grains Pasta with Wild Mushroom Sauce 2.9 (16) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: John Blais Servings: 4 A sauce made from mushrooms,Madeira wine, and chicken stock is thickened in a wok, then combined with pasta and fresh baby spinach. Ingredients ½ ounce dried porcini mushrooms 1 teaspoon olive oil ½ shallot, thinly sliced 1 clove garlic, minced 1 ½ pounds wild mushrooms, cleaned 1 teaspoon picked fresh thyme 1 tablespoon chopped fresh oregano 1 teaspoon salt ¼ 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 Directions 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. 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. 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. Rate it Print