wild mushroom fettucine

Categories
Vegtime7
Yield
4 servings
MeasureIngredient
3 cups Mushrooms; roughly chopped
1 cup Leeks; washed and chopped
Cloves garlic; whole
Sprigs thyme
Bay leaves
6 tablespoons Canola oil
1 tablespoon Peppercorns; prefer tricolored
1 bunch Parsley
6 cups Water
¼ cup Canola oil
4 cups Mixed mushrooms; chopped
½ cup Sun-dried tomatoes; soaked in 1 cup
  Water
1 tablespoon Garlic; minced
  Salt and pepper; to taste
1 cup Sun-dried tomato soaking water
1 pounds Dry fettucine; cooked al dente

MUSHROOM STOCK

TOPPING

Mushroom Stock: Place mushrooms, leeks, garlic, thyme, bay leaves, oil, peppercorns and parsley in large pot over med-hi heat; saute until ingredients start to brown. (Do not stir too often to allow ingredients to caramelize on bottom of pot.) When ingredients have browned and volume is reduced by half, add water. Bring to a slow boil. Reduce liquid by half.

Strain stock and reserve. Makes about 3 cups.

Topping: Heat oil in large saute pan over high heat; add mushrooms and cook rapidly for about 2 min (do not stir.) Add sun-dried tomatoes, garlic, salt and pepper. Cook, stirring, until mushrooms are almost tender, about 2 minutes. Add ½ cup stock and tomato soaking water. Continue cooking to reduce liquid, about 1-2 minutes.

Add pasta; cook until liquid is absorbed and pasta browns, about 5 minutes.

Serve immediately. Makes 4 servings. | NOTES : From Vegetarian Times, June 1996 Issue Recipe by: Cafe Sunflower, Atlanta, GA Converted by MM_Buster v2.0l.

Similar recipes

Random recipe of the day

Crab muffins

Follow us

 Subscribe in a reader