Linguine with Wild Mushroom Cream Sauce

Recipe By :Marcy Kaminski
Serving Size : 6 

1 15 ounce can low sodium beef broth
6 ounces dried porcini mushrooms
2 tablespoons unsalted butter
2 shallots -- thinly sliced
10 ounces assorted fresh wild mushrooms -- cleaned and stems removed I use 
                                           shitakes, oyster, and creminis - sliced
1/2 cup madeira
salt and pepper -- to taste
2 teaspoons fresh thyme leaves -- chopped
pinch nutmeg -- grated
1 1/2 cups heavy cream
20 ounces linguine -- good quality
truffle oil -- optional

In a small saucepan, bring the beef broth to a boil. Add the dried porcini 
mushrooms, reduce heat to low, and simmer until reduced by half. 

Meanwhile, in a large saute pan over medium heat, melt the butter. Add shallots
and saute for 2 minutes. Add the fresh mushrooms and brown on all sides for
about 6 minutes. Deglaze the pan with the madeira. Strain the porcini mushrooms
and their liquid through double layers of cheesecloth to remove any grit,
reserving the liquid. Add the liquid to the saute pan, reduce the heat to
medium-low and continue to simmer. Roughly chop the porcini and add those to
the saute pan. Season with salt, pepper, fresh thyme and nutmeg; simmer
for 10 minutes. 

Meanwhile, bring a large pot of water to a boil for the pasta. Cook according to
package directions. 

Add the heavy cream to the mushrooms and simmer until thickened, about 20
minutes.

Drain the pasta and add to the saute pan. Toss to coat pasta. Serve with a
drizzle of truffle oil.

Eliopulous Stew

Recipe By :Marcy Kaminski
Serving Size : 12 

1 tablespoon oil
3 onions -- sliced
1 16 oz. can tomatoes -- with juice
1 cup red wine
1 sm can tomato paste
3 tablespoons brown sugar
1/4 cup currants
2 bay leaves
3/4 teaspoon cinnamon
3/4 teaspoon cumin
pinch ground cloves
4 pounds pork tenderloin, R-T-C -- cut into 2" cubes
1/2 pound muenster cheese
1 cup walnuts -- toasted, (or any other nut of choice)

Saute onions in oil for 5 minutes in a large non-stick dutch oven. Break up
tomatoes, and add to pot with liquid along with remaining ingredients except
cheese and nuts. Simmer for 1 1/2 hours covered, then 1/2 hour uncovered.
(At this point, the dish may be cooled and frozen.) To serve, add cheese and
nuts and bake in a 350 degree oven for 5 minutes until cheese melts.

NOTES: This freezes well without the cheese and nuts. I package them on the
side. Thaw overnight in fridge, place in a heatproof baking dish and bake at
350° covered for 20 minutes or till heated through. Follow directions for
heating with cheese and nuts.