Fettuccine with lamb-mushrooms and shallots - bon appetit

2 appetizer

Ingredients

Quantity Ingredient
3 tablespoons Olive oil
5 ounces Button mushrooms, thinly sliced
3 ounces Fresh shiitake mushrooms, stemmed, sliced
4 Garlic cloves, thinly sliced
2 larges Shallots, thinly sliced
1 teaspoon Dried thyme
1 cup Dry white wine
4 ounces Fettuccine
½ cup Beef stock or canned broth
½ cup Chopped green onions
½ cup Chopped fresh parsley
1 6-oz boneless lamb sirloin steak, trimmed
½ Red bell pepper, chopped
Freshly grated Parmesan cheese

Directions

Heat 2 T olive oil in heavy large skillet over high heat. Add half of button mushrooms, half of shiitake mushrooms, garlic, shallots and thyme and saute until golden brown, about 4 minutes. Add ⅔ C white wine and simmer until mushrooms are tender and almost all liquid evaporates, about 5 minutes. Season to taste with salt and pepper.

(Can be prepared 4 hours ahead. Cover and let stand at room temperature.)

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Meanwhile, add remaining mushrooms and remaining ⅓ C wine to cooked mushroom mixture in skillet. Bring to boil. Reduce heat and simmer just until mushrooms are slightly limp, about 3 minutes. Mix in stock, green onions and parsley. Set aside. Heat remaining 1 T oil in heavy small skillet over high heat. Add lamb and cook to desired doneness, about 4 minutes per side for medium-rare. Cut lamb diagonally into slices.

Drain pasta and divide between plates. Spoon mushroom mixture and juices over. Top with lamb and bell pepper. Serve, passing cheese separately.

Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>

Related recipes