Trenette with Rabbit and Shiitake Mushroom Sauce
| Yield: | 4 To 6 |
| Categories: |
| 3/4 | lb | Fresh shiitake mushrooms, stems discarded |
| 2 | lb | Rabbit, thawed if frozen, cut into serving pieces and liver chopped and reserved if desired |
| All purpose flour for dredging | ||
| 3 | tb | Olive oil |
| 5 | oz | Pancetta or bacon, chopped coarse |
| 1 | lg | Onion, chopped |
| 2 | lg | Garlic cloves, shopped |
| 1 | sm | Head garlic, whole, unpeeled |
| 1/4 | c | White wine vinegar |
| 1/2 | c | Dry white wine |
| 2 | c | Beef broth |
| 1 | c | Water |
| 2 | tb | Finely chopped mixed fresh herbs such as sage, rosemary and thyme |
| 3/4 | lb | Fresh or dried trenette or pappardelle |
| Finely chopped parsley for garnish |
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