Fettuccine with wild mushroom sauce

4 servings

Ingredients

Quantity Ingredient
2 cups Hot water
1 ounce Dried porcini mushrooms
2 tablespoons Olive oil
1 pounds Mixed wild mushrooms (oyster, crimini, shiitake, with tough stems trimmed), sliced
4 larges Garlic clove(s), chopped
3 tablespoons Butter
1 tablespoon Thyme, chopped
¾ cup Canned chicken broth
8 tablespoons Parmesan cheese
¾ pounds Fettuccine

Directions

Combine water and porcini in medium bowl. Let stand until porcini soften, about 40 minutes. Drain; reserve soaking liquid. Chop coarsely.

Heat oil in heavy large skillet over medium-high heat. Add fresh mushrooms and garlic and saut until brown, about 6 minutes. Add porcini and saut until fragrant, about 4 minutes. Add butter and thyme; stir 1 minute. Add broth and 1 cups reserved mushroom soaking liquid. Boil until sauce thickens slightly, about 5 minutes. Mix in 4 tbs cheese. Set aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to the bit. Bring sauce to a simmer over medium-high heat.

Drain pasta. Add to sauce; toss. Season with salt and pepper. Transfer pasta to bowl. Top with 4 tbs cheese.

Bon Apptit September 1995

Submitted By DIANE LAZARUS On 08-24-95

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