| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy, Eggs |
|
Main dishes, Pasta/beans |
2 |
Servings |
INGREDIENTS
| 1 |
oz |
Dried shiitake mushrooms |
| 1 1/2 |
c |
Hot water |
| 1 |
T |
On, olive oil |
| 3 |
|
Shallots, minced |
| 4 |
oz |
Shiitake mushrooms |
| 1/2 |
t |
Dried rosemary, crumbled |
| 1 |
c |
Vegetable broth |
| 1 1/4 |
c |
Half and half |
| 8 |
oz |
Fettucine |
| 2 |
oz |
Parmigiano-Reggiano cheese |
|
|
grated |
|
|
Salt and freshly ground |
|
|
black pepper |
|
|
Minced flat leaf parsley |
INSTRUCTIONS
Place dried mushrooms in medium bowl. Add hot water and let soak until
softened, about 30 minutes. Remove mushrooms from water, squeezing
excess water back into bowl. Strain and reserve soaking liquid. Slice
mushrooms, discarding stems. Heat oil in heavy large skillet over
medium heat. Add shallots to skillet and saute 1 minute. Add dried and
fresh mushrooms and rosemary and saute 3 minutes. Add stock and
mushroom-soaking liquid. Boil until liquid is reduced to a glaze,
about 10 minutes. Add half-and-half and simmer until beginning to
thicken, about 5 minutes. Remove from heat. (Can be prepared 3 days
ahead. Cover and refrigerate.) Add pasta to large pot of boiling
water and cook until al dente. Meanwhile, rewarm mushroom sauce over
medium-low heat. Drain pasta. Add to sauce and stir until coated. Mix
in 2/3 cup Parmesan. Season with salt and pepper. Transfer to plates.
Sprinkle with parsely. Serve immediately. Per serving: 1124 Calories;
37g Fat (29% calories from fat); 41g Protein; 165g Carbohydrate; 79mg
Cholesterol; 1442mg Sodium Recipe by: Bon Appetit Posted to FOODWINE
Digest by "McNamara, Kelly" <kmcnamara@LIGGETT.COM> on Dec 12, 1997
A Message from our Provider:
“When God ordains, He sustains.”