1 ounce dried porcini
2/3 cup dry white wine
1/2 cup butter
1 onion, chopped
1 garlic clove, peeled and crushed
1 Tbl fresh parsley, chopped
1 heaping Tbl. fresh basil, leaves torn in strips
1 tsp tomato paste
1 pound mixed fresh mushrooms (button, oyster, portobello) roughly chopped except oyster.
Salt and pepper
1 Tbl flour
1/2 cup meat stock
1 tsp Dijon mustard
freshly grated parmesan cheese
2 pounds penne pasta
Put dried porcini in a bowl, cover with hot water, and let soak for 30 minutes. Drain, taking care to leave the grit from the mushrooms at the bottom of bowl. Reserve 1/2 cup (or more) of liquid.
In small saucepan, heat wine and simmer for 4 minutes, then set aside. Melt half the butter in a heavy-based pan and gently cook the onion until soft but not browned. Add the garlic and herbs and cook for 1 minute, then add the tomato paste and cook for another 30 seconds. Stir in the drained porcini and saute for 5 minutes, turning constantly. Season, lower heat and cook another 5 minutes.
Meanwhile, melt the remaining butter in a heavy saucepan and mix in the flour. Remove the pan from the heat and carefully stir in the stock and reserved porcini liquid. Add the wine. Cook, stirring, for 10 minutes. Stir in the mustard. Pour over the mushrooms and mix together well. Toss with hot pasta, season, and sprinkle with Parmesan cheese.