Papperdelle with wild mushroom sauce

My friend Liz is an expert mushroom hunter, and she sometimes visits the vacations I host and takes us all out to hunt for chanterelles in the woods that border our land. I saw her a few days ago, and she gave me some chanterelles and black "trompette des mortes" mushrooms. I chopped and sauteed the wild mushrooms along with a pound of white button mushrooms in a generous mixture of butter and olive oil, a chopped shallot, and four smashed garlic cloves, along with salt and pepper. I cooked them all down very slowly over low heat for about half an hour, covered for about half the time. When they smelled irresistable, I boiled up the papperdelle ribbons and tossed them gently with the mushroom sauce. It was so wonderful, my daughter said: "Isn't this just like the mushrooms and pasta we had in Rome?" Wild mushrooms make a wet summer worthwhile.