Fettuccine With Wild Mushroom Sauce *jb Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Hot water,
1 ounce: Dried porcini mushrooms,
2 tbsp: Olive oil,
1 lbs: Mixed fresh wild mushrooms, such as oyster, crimini and shiitake with stems trimmed, sliced
4 large: Garlic cloves, chopped
3 tbsp: Unsalted butter,
1 tbsp: Chopped fresh thyme,
3/4 cup: Canned low-salt chicken broth,
8 tbsp: Freshly grated Parmesan cheese,
3/4 lbs: Fettucine,
Directions:
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 saute until brown, about 6 minutes. Add
porcini and saute until fragrant, about 4 minutes. Add butter and
thyme; stir 1 minute. Add broth and 1 1/4 cup reserved mushroom
soaking liquid. Boil until sauce thickens slightly, about 5 minutes.
Mix in 4 tablespoons cheese. (Can be prepared 1 hour ahead. Let stand
at room temperature.)
Cook pasta in large 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 tablespoons cheese.
At the restaurant Becco in New York, where this dish is served, fresh
porcini mushrooms are used when they are in season.
Bon Appetit September 1995 Source: Becco; New York, NY
Source from luhu.jp
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 saute until brown, about 6 minutes. Add
porcini and saute until fragrant, about 4 minutes. Add butter and
thyme; stir 1 minute. Add broth and 1 1/4 cup reserved mushroom
soaking liquid. Boil until sauce thickens slightly, about 5 minutes.
Mix in 4 tablespoons cheese. (Can be prepared 1 hour ahead. Let stand
at room temperature.)
Cook pasta in large 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 tablespoons cheese.
At the restaurant Becco in New York, where this dish is served, fresh
porcini mushrooms are used when they are in season.
Bon Appetit September 1995 Source: Becco; New York, NY
Source from luhu.jp