Fettuccine with Mushroom Sauce
Instructions:
The combination of dried porcini and fresh shiitake mushrooms gives this sauce a rich, earthy flavor. 1⁄2 cup boiling water 1 package (.35 ounce) dried porcini mushrooms 2 tablespoons olive oil 1 medium onion, chopped 2 garlic cloves, finely chopped 8 ounces shiitake mushrooms, stems removed and caps thinly sliced 12 ounces white mushrooms, trimmed and thinly sliced 1⁄2 teaspoon salt 1⁄4 teaspoon freshly ground black pepper 11⁄4 cups chicken broth 1 pound fresh fettuccine 2 tablespoons butter, cut into pieces (optional) 1⁄4 cup chopped fresh parsley
Makes 6 main-dish servings. Prep: 20 minutes plus standing Cook: 25 minutes
- In small bowl, pour boiling water over porcini mushrooms; let stand about 15 minutes. With slotted spoon, remove porcini, reserving liquid. Rinse mushrooms to remove any grit, then chop. Strain mushroom liquid through sieve lined with paper towels; set aside.
- In 12-inch skillet, heat 1 tablespoon oil over low heat. Add onion and garlic and cook, stirring frequently, until onion is tender. Add shiitake mushrooms; increase heat to medium and cook, stirring, 5 minutes. Add remaining 1 tablespoon oil, white and porcini mushrooms, salt, and pepper; cook until mushrooms are tender, about 7 minutes. Add reserved mushroom liquid and cook, stirring frequently, until liquid has evaporated, about 2 minutes. Add broth and heat to boiling; cook until broth has reduced by one-third.
- Meanwhile, in large saucepot, cook pasta as label directs. Drain. In warm serving bowl, toss pasta with mushroom sauce, butter if using, and parsley.