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Susquehanna Life

Fettuccine with Pennsylvania Wild Mushrooms

Jul 11, 2014 05:07PM ● By Erica Shames

2 cups hot water 
1 ounce dried porcini mushrooms 
2 tablespoons olive oil 
1 pound mixed fresh wild mushrooms (such as chanterelle, black trumpet, cauliflower mushroom, puff balls, orange brown milkie), sliced 
4 large garlic cloves, chopped 
3 tablespoons unsalted butter 
1 tablespoon chopped fresh thyme 
3/4 cup canned low-salt chicken broth 
8 tablespoons freshly grated Parmesan cheese 
3/4 pound fettucine 

  1. Combine water and porcini in medium bowl. Let stand until porcini soften, about 40 minutes. Drain; reserve soaking liquid. Chop porcini coarsely.
  2. Heat oil in heavy large skillet over medium-high heat. Add fresh mushrooms and garlic and sauté until brown, about 6 minutes. 
  3. Add porcini and sauté until fragrant, about 4 minutes. 
  4. Add butter and thyme; stir 1 minute. 
  5. Add broth and 1 1/4 cup reserved mushroom soaking liquid. Boil until sauce thickens slightly, about 5 minutes. 
  6. Mix in 4 tablespoons cheese. (Can be prepared 1 hour ahead. Let stand at room temperature.)
  7. 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.
  8. Drain pasta. Add to sauce; toss. Season with salt and pepper. Transfer pasta to bowl. 
  9. Top with 4 tablespoons cheese.

Susquehanna Life Magazine has not tested this recipe and disclaims any responsibility for the outcome of its preparation.

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