Fettuccine with Mushroom Sauce
1⁄2 cup boiling water
1 package (.35 ounce) dried porcini mushrooms
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, finely chopped
8 ounces shiitake mushrooms, stems removed and caps thinly sliced
12 ounces white mushrooms, trimmed and thinly sliced
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
11⁄4 cups chicken broth
1 pound fresh fettuccine
2 tablespoons butter, cut into pieces (optional)
1⁄4 cup chopped fresh parsley
1. In small bowl, pour boiling water over porcini mushrooms; let stand about 15 minutes. With slotted spoon, remove porcini, reserving liquid. Rinse mushrooms to remove any grit, then chop. Strain mushroom liquid through sieve lined with paper towels; set aside.
2. In 12-inch skillet, heat 1 tablespoon oil over low heat. Add onion and garlic and cook, stirring frequently, until onion is tender. Add shiitake mushrooms; increase heat to medium and cook, stirring, 5 minutes. Add remaining 1 tablespoon oil, white and porcini mushrooms, salt, and pepper; cook until mushrooms are tender, about 7 minutes. Add reserved mushroom liquid and cook, stirring frequently, until liquid has evaporated, about 2 minutes. Add broth and heat to boiling; cook until broth has reduced by one-third.
3. Meanwhile, in large saucepot, cook pasta as label directs. Drain. In warm serving bowl, toss pasta with mushroom sauce, butter if using, and parsley. Makes 6 main-dish servings.

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