Fettuccine with wild mushroom sauce *jb
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Hot water |
| 1 | ounce | Dried porcini mushrooms |
| 2 | tablespoons | Olive oil |
| 1 | pounds | Mixed fresh wild mushrooms, such as oyster, crimini and shiitake with stems trimmed, sliced |
| 4 | larges | Garlic cloves, chopped |
| 3 | tablespoons | Unsalted butter |
| 1 | tablespoon | Chopped fresh thyme |
| ¾ | cup | Canned low-salt chicken broth |
| 8 | tablespoons | Freshly grated Parmesan cheese |
| ¾ | pounds | Fettucine |
Directions
Combine water and porcini in medium bowl. Let stand until porcini soften, about 40 minutes. Drain; reserve soaking liquid. Chop porcini coarsely.
Heat oil in heavy large skillet over medium-high heat. Add fresh mushrooms and garlic and saute until brown, about 6 minutes. Add porcini and saute until fragrant, about 4 minutes. Add butter and thyme; stir 1 minute. Add broth and 1¼ cup reserved mushroom soaking liquid. Boil until sauce thickens slightly, about 5 minutes.
Mix in 4 tablespoons cheese. (Can be prepared 1 hour ahead. Let stand at room temperature.)
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Bring sauce to simmer over medium-high heat.
Drain pasta. Add to sauce; toss. Season with salt and pepper. Transfer pasta to bowl. Top with 4 tablespoons cheese.
At the restaurant Becco in New York, where this dish is served, fresh porcini mushrooms are used when they are in season.
Bon Appetit September 1995 Source: Becco; New York, NY