Pasta with black chanterelles
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Dried porcini mushrooms |
| 1 | cup | Cold water |
| ¼ | cup | Shallots, minced (2-3) |
| 1 | tablespoon | Olive oil |
| 1 | teaspoon | Garlic, minced |
| ¼ | pounds | Black chanterelles or other wild mushrooms sliced |
| ¼ | cup | White wine |
| ¼ | cup | Mushroom or other stock |
| 3 | teaspoons | Salt |
| ¼ | teaspoon | Pepper |
| 2 | tablespoons | Half-and-half |
| ½ | pounds | Fresh pasta |
| ¼ | cup | Grated Parmesan cheese |
| 2 | tablespoons | Parsley, chopped |
Directions
1. Soak the porcini in the water for 30 minutes. Lift the mushrooms from the soaking water, squeezing them over the water to return any liquid to the cup; dice the mushrooms. Strain the porcini water through a fine-mesh sieve and set it aside.
2. While the mushrooms are soaking, bring a large pot of water to a rolling boil.
3. In a medium skillet saut‚ the shallots in the olive oil until they begin to color, 3-5 minutes. Add the garlic and saut‚ 1-2 minutes more.
4. Add the porcini and saut‚ for 2 minutes more. Stir in the mushrooms, porcini, water, wine, stock, 1 tsp salt, and pepper.
Simmer for 4-6 minutes. Add the half-and-half and stir briefly.
Can be prepared 1 hour ahead. Gently reheat before using.
5. Add the remaining 2 tsp salt and the pasta to the boiling water.
cover until the water returns to a boil. Boil the pasta for 2 minutes.
6. Drain and add the pasta to the sauce. Add a little of the pasta water if the sauce is too dry. Remove from the heat. Add the Parmesan cheese; mix well. Sprinkle with the parsley and serve immediately.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 135-136 Submitted By DIANE LAZARUS On 10-04-95