Wild Mushroom Ragout

• 2 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1/2 cup diced onion
• 2 tablespoons minced garlic
• 2 pounds wild and exotic mushrooms, sliced ( i buy the ones at Whole Food, already sliced :)
• 2 teaspoons chopped fresh oregano leaves
• 2 cups chopped tomatoes
• 4 tablespoons tomato paste
• 2 cups beef or chicken stock
• 1 1/4 teaspoons kosher salt, plus more for pasta water
• 1/4 teaspoon freshly ground black pepper
• 5 basil leaves
• 2 cups fresh baby spinach
• 4 teaspoons truffle oil - feel free to omit this. It is wonderful - but pricey
• 1 pound of any kind of pasta you like
• 1/2 cup grated Parmesan - make sure it's the real deal. Resist the urge to buy the green can ;)

Place a large skillet over medium-high heat. Add the olive oil and butter to the pan. Once the butter melts, add the diced onions and saute about 3 to 4 minutes. Add the garlic and cook about 30 seconds. Add the mushrooms and cook, until they have released most of their liquid, about 10 minutes. Add the oregano, basil, spinach, chopped tomatoes, tomato paste and stock to the pan. Bring the contents of the pan to a boil and reduce to a gentle boil. Continue to cook, stirring occasionally until the liquid has reduced and thickened, about 20 minutes. Season with the salt and pepper and add the truffle oil to the pan.

Place the dried pasta into the salted boiling water. Cook the pasta until al dente. Pour the pasta onto a large platter or bowl, and spoon the sauce over top of the pasta. Sprinkle with the Parmesan. Enjoy :)