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porcini mushrooms water extra-virgin olive oil butter portobello mushrooms onion carrot celery garlic bay leaf frozen spinach salt nutmeg tomato paste white wine milk Pasta parsley Pecorino-Romano cheese
Viewed: 36 - Published at: 8 years agoIngredients
- 1 ounce dried porcini mushrooms or mixed wild mushrooms
- 2 cups water or chicken stock
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons butter, cut into pieces
- 4 large portobello mushrooms, gills scraped, cut into 1/4-inch dice
- 1 medium onion, chopped
- 1 small carrot, peeled and finely chopped or grated
- 1 small rib celery, finely chopped
- 3 to 4 large cloves garlic, finely chopped
- 1 fresh bay leaf
- 1 (10-ounce) box organic chopped frozen spinach, defrosted and wrung dry in kitchen towel
- Salt and freshly ground black pepper
- Freshly grated nutmeg, to taste
- 1/4 cup tomato paste
- 1 cup dry white wine
- 1 cup whole milk
- 1 pound pappardelle or fettuccine pasta
- A handful fresh flat-leaf parsley, finely chopped
- Grated Pecorino-Romano cheese
Method
- Place the dried mushrooms in small pot and cover with water or chicken stock.
- Bring to a boil, then reduce the heat to low and steep.
- Heat a heavy pot over medium to medium-high heat with 2 turns of the pan extra-virgin olive oil.
- When hot, add the butter and melt into the oil then add portabellas.
- After 6 minutes, add the onions, carrots, celery, garlic, and bay leaf.
- Saute until tender, 15 minutes, then separate and add spinach.
- Season the spinach mixture with salt, pepper, and nutmeg.
- Stir in the tomato paste and cook 1 minute.
- Deglaze with wine.
- Remove the dried mushrooms from the steeping liquid.
- Chop the mushrooms and stir into the sauce.
- Add the steeping liquid, reserving the last few spoonfuls as any grit on the mushrooms will have settled at the bottom.
- Stir in the milk.
- Simmer over low heat 20 minutes.
- Cool completely and store for a make-ahead meal.
- Reheat the dish over medium heat.
- Add a little stock or milk to loosen the sauce up again.
- Bring a large pot of water to a boil, salt the water and cook the pasta to al dente.
- Drain the pasta and toss with sauce.
- Serve in shallow bowls, topped with parsley and Pecorino cheese.
