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Rotelli with a Ragout of Curried Portobello and Oyster Mushrooms

4 to 6 servings

Ingredients

3 tablespoons clarified European-style butter (such as Keller's)
1 tablespoon finely chopped garlic
1 yellow onion, finely chopped
1 pound fresh portobello mushrooms (stems removed), cut into fourths
1/2 pound oyster mushrooms, sliced in half
1/3 cup Riesling wine
2 tablespoons fresh basil, sliced into thin ribbons (chiffonade)
2 tablespoons curry powder
salt and white pepper to taste
1 cup heavy cream
1/2 cup half-and-half
1/4 cup chopped cashews
1/4 cup golden raisins
1 pound rotelli pasta, cooked al dente

Method

Melt the butter in a large saucepan over medium heat. Add the garlic and onion, and saute for 2 to 3 minutes. Add the mushrooms and curry, and saute 7 to 10 minutes more. Stir in the heavy cream and the half-and-half, then add all the rest of the ingredients except the pasta and cook about 5 minutes.

Put the pasta in the saucepan and cook until heated through. Adjust the seasonings with salt and pepper. Divide the pasta among the bowls, and serve.