2 cups water - hot
1 ounce dried porcini mushrooms
2 Tbsp olive oil
1 pound mixed fresh wild mushrooms (such as oyster, crimini, shiitake with tough stems trimmed), sliced
4 large garlic cloves - chopped
3 Tbsp unsalted butter
1 Tbsp fresh thyme - chopped
3/4 cup vegetable or chicken broth
8 Tbsp parmesan cheese - fresh grate
3/4 pound fettuccine
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 saut? until brown, about 6 minutes. Add porcini and saut? until fragrant, about 4 minutes. Add butter and thyme; stir 1 min. Add broth and 1 1/4 cups reserved mushroom soaking liquid. Boil until sauce thickens slightly, about 5 minutes. Mix in 4 Tbsp cheese. (Can be prepared 1 hour ahead). Let stand at room temp. Cook pasta in lg. 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 Tbsp cheese.
Fettuccine with Wild Mushroom Sauce
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