Free Recipe Fettuccine with Wild Mushroom Sauce Jb
Recipe Type: Free Main Dish Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Fettuccine with Wild Mushroom Sauce Jb Recipe
2 c Hot water
1 oz Dried porcini mushrooms
2 tb Olive oil
1 lb Mixed fresh wild mushrooms,
-such as oyster, crimini and
-shiitake with stems
-trimmed, sliced
4 lg Garlic cloves, chopped
3 tb Unsalted butter
1 tb Chopped fresh thyme
3/4 c Canned low-salt chicken
-broth
8 tb Freshly grated Parmesan
-cheese
3/4 lb Fettucine
Fettuccine with Wild Mushroom Sauce Jb Preparation
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 Posted to MM-Recipes Digest V4 #305 by Julie Bertholf <jewel1@ix.netcom.com> on Nov 24, 1997
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