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
- 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 sauté until brown, about 6 minutes.
- Add porcini and sauté 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.
Susquehanna Life Magazine has not tested this recipe and disclaims any responsibility for the outcome of its preparation.