| 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 |
tb |
On; olive oil |
| 3 |
|
Shallots; minced |
| 4 |
oz |
Shiitake mushrooms |
| 1/2 |
ts |
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
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