Wild mushroom fettucine

Yield: 4 servings

Measure Ingredient
3 cups Mushrooms; roughly chopped
1 cup Leeks; washed and chopped
8 \N Cloves garlic; whole
5 \N Sprigs thyme
5 \N 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
\N \N Water
1 tablespoon Garlic; minced
\N \N Salt and pepper; to taste
1 cup Sun-dried tomato soaking water
1 pounds Dry fettucine; cooked al dente



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