Beef Mushroom Pasta

Put on the water to boil and toss in the shiitake mushrooms. When it reaches a boil turn the heat down and let it simmer while you assemble the rest of the stuff. Check on it to make sure that the water does not evaporate.

Chop up the bacon, onion, shallot and button mushrooms. Chop garlic if you aren’t using the pre-chopped stuff.

In a large Dutch oven cook the bacon over medium heat until it’s crisp. If it gets really greasy take some of the grease out using a turkey baster. Once the bacon is crisp add the onion and shallot. Saute for a few minutes until the onion barely starts to soften, then add the garlic.

Once the onions are getting kind of softish, add the champagne (you can use regular white wine too) and continue heating. As soon as that is mostly evaporated, add the mushrooms.

Saute until the mushrooms have given off their moisture.

While the mushrooms are cooking check on the dried shiitake mushrooms. Strain (using the lid) some of the mushroom juice into the pan with the fresh mushroom and onion mixture. You can measure out a cup if you like, or just eyeball it. But don’t use all of it because the dregs will be at the bottom.

Add the beef broth and the balsamic to the whole mixture. Throw in the bay leaf. Bring to a boil. Then reduce heat, cover and simmer for awhile (I let it sit for an hour).

Make the pasta according to package instructions. While the water is boiling, put the meat into the mushroom sauce. Once it gets hot, add the cream cheese. Let it simmer until the noodles are done.

Drain the noodles and serve the sauce over the noodles. Sprinkle parsley on top for garnish.