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water porcini mushrooms olive oil mushrooms garlic unsalted butter thyme chicken broth Parmesan cheese fettucine
Viewed: 53 - Published at: 6 years agoIngredients
- 2 cups hot water
- 1 ounce dried porcini mushrooms
- 2 tablespoons olive oil
- 1 pound mixed fresh wild mushrooms (such as oyster, crimini and shiitake with tough stems trimmed), sliced
- 4 large garlic cloves, chopped
- 3 tablespoons unsalted butter
- 1 tablespoon chopped fresh thyme
- 3/4 cup canned low-salt chicken broth
- 8 tablespoons freshly grated Parmesan cheese
- 3/4 pound fettucine
Method
- 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.
