Fettuccine with lamb-mushrooms and shallots - bon appetit
2 appetizer
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 5 | ounces | Button mushrooms, thinly sliced |
| 3 | ounces | Fresh shiitake mushrooms, stemmed, sliced |
| 4 | Garlic cloves, thinly sliced | |
| 2 | larges | Shallots, thinly sliced |
| 1 | teaspoon | Dried thyme |
| 1 | cup | Dry white wine |
| 4 | ounces | Fettuccine |
| ½ | cup | Beef stock or canned broth |
| ½ | cup | Chopped green onions |
| ½ | cup | Chopped fresh parsley |
| 1 | 6-oz boneless lamb sirloin steak, trimmed | |
| ½ | Red bell pepper, chopped | |
| Freshly grated Parmesan cheese | ||
Directions
Heat 2 T olive oil in heavy large skillet over high heat. Add half of button mushrooms, half of shiitake mushrooms, garlic, shallots and thyme and saute until golden brown, about 4 minutes. Add ⅔ C white wine and simmer until mushrooms are tender and almost all liquid evaporates, about 5 minutes. Season to taste with salt and pepper.
(Can be prepared 4 hours ahead. Cover and let stand at room temperature.)
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, add remaining mushrooms and remaining ⅓ C wine to cooked mushroom mixture in skillet. Bring to boil. Reduce heat and simmer just until mushrooms are slightly limp, about 3 minutes. Mix in stock, green onions and parsley. Set aside. Heat remaining 1 T oil in heavy small skillet over high heat. Add lamb and cook to desired doneness, about 4 minutes per side for medium-rare. Cut lamb diagonally into slices.
Drain pasta and divide between plates. Spoon mushroom mixture and juices over. Top with lamb and bell pepper. Serve, passing cheese separately.
Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>