| 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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