Step 1

Heat a cast iron skillet over medium high and add your fresh mushrooms. Let them cook dry until they start to release moisture. Depending on the types of mushrooms used they may or may not release much moisture. They will begin to get golden and crisp in the dry pan.

Step 2

Now add your dried mushrooms and the frozen porcinis if using along with the shallot or garlic and butter. Cook until shallot and garlic is softened and the moisture from the mushrooms has evaporated.

Step 3

To deglaze the pan, add the sherry making sure to stir up all the mushroom bits that have stuck to the pan. Let this evaporate and then add the water the mushrooms soaked in. Let this evaporate then season well with salt and fresh pepper. Turn heat down to medium low and add the heavy cream. Let simmer just a bit to thicken. If you want this saucier feel free to add more cream or a spoonful of pasta water.

Step 4

After cooking the pasta, toss with 2 to 3 T of cheese. This is a great way to get the cheese to stick. Now add your butter or oil and toss again. You may want to add a few tablespoons of heavy cream to the pasta or some truffle oil,  but we prefer just serving the mushrooms on top. Garnish with parsley and more cheese and maybe drizzle truffle oil or good olive oil on top and it is time to eat!