Wild mushroom fettucine
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Mushrooms; roughly chopped |
| 1 | cup | Leeks; washed and chopped |
| 8 | Cloves garlic; whole | |
| 5 | Sprigs thyme | |
| 5 | 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 |
| Water | ||
| 1 | tablespoon | Garlic; minced |
| Salt and pepper; to taste | ||
| 1 | cup | Sun-dried tomato soaking water |
| 1 | pounds | Dry fettucine; cooked al dente |
Directions
MUSHROOM STOCK
TOPPING
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.