Pasta with black chanterelles

Yield: 2 servings

Measure 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

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

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