| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Main dish, Pasta |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Hot water |
| 1 |
oz |
Dried porcini mushrooms |
| 2 |
tb |
Olive oil |
| 1 |
lb |
Mixed fresh wild mushrooms, such as oyster, crimini and shiitake with stems trimmed, sliced |
| 4 |
lg |
Garlic cloves, chopped |
| 3 |
tb |
Unsalted butter |
| 1 |
tb |
Chopped fresh thyme |
| 3/4 |
c |
Canned low-salt chicken broth |
| 8 |
tb |
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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