| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main dish, Pasta | 4 | Servings | |
INGREDIENTS
| 2 | c | Hot water |
| 1 | oz | Dried porcini mushrooms |
| 2 | T | Olive oil |
| 1 | lb | Mixed fresh wild mushrooms |
| such as oyster crimini | ||
| and | ||
| shiitake with stems | ||
| trimmed sliced | ||
| 4 | Garlic cloves, chopped | |
| 3 | T | Unsalted butter |
| 1 | T | Chopped fresh thyme |
| 3/4 | c | Canned low-salt chicken |
| broth | ||
| 8 | T | Freshly grated Parmesan |
| cheese | ||
| 3/4 | lb | Fettucine |
INSTRUCTIONS
Combine water and porcini in medium bowl. Let stand until porcini soften, about 40 minutes. Drain; reserve soaking liquid. Chop porcini coarsely. Heat oil in heavy large skillet over medium-high heat. Add fresh mushrooms and garlic and saute until brown, about 6 minutes. Add porcini and saute until fragrant, about 4 minutes. Add butter and thyme; stir 1 minute. Add broth and 1 1/4 cup reserved mushroom soaking liquid. Boil until sauce thickens slightly, about 5 minutes. Mix in 4 tablespoons cheese. (Can be prepared 1 hour ahead. Let stand at room temperature.) Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Bring sauce to simmer over medium-high heat. Drain pasta. Add to sauce; toss. Season with salt and pepper. Transfer pasta to bowl. Top with 4 tablespoons cheese. At the restaurant Becco in New York, where this dish is served, fresh porcini mushrooms are used when they are in season. Bon Appetit September 1995 Source: Becco; New York, NY Posted to MM-Recipes Digest V4 #305 by Julie Bertholf <jewel1@ix.netcom.com> on Nov 24, 1997
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