FETTUCCINE - MARVELOUS MUSHROOM

By akselden

Ingredients

• 8 oz. dried fettuccini or 12 oz. fresh mushroom fettuccini
• 14 1/2 oz. can reduced sodium chicken broth
• 1/2 oz. dried morel or porcini mushrooms
• 2 T. butter
• 3/4 C. sliced leeks (white part only) or chopped onion
• 8 oz. exotic fresh mushrooms such as chantarelle, oyster, morel or black trumpet
• 3 cloves garlic, minced
• 1 T. chopped fresh thyme or 1 tsp. dried
• 1 1/2 T. all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/2 C. freshly grated Asiago or Parmesan cheese

Details

Servings 4

Preparation

Step 1

1. Cook fettuccini according to directions.

2. Meanwhile, bring broth to simmer in small saucepan. Add dried mushrooms; simmer, uncovered, 10 minutes. Remove from broth. Cut into 1/2 inch pieces; set aside. Pour broth through coffee filter to strain.

3. Melt butter in large skillet over medium heat. Add leeks; saute 3 minutes. Cut fresh mushrooms into 1 inch chunks; discard any woody stems. Add mushroom, garlic and thyme to skillet; saute 3 minutes. Sprinkle flour evenly over vegetables; saute 1 minute. Add broth and dried mushrooms, salt, and pepper. Bring to a simmer, stirring constantly. Simmer 1 minute or until sauce thickens.

4. Drain fettuccini; transfer to serving plates. Spoon mushroom mixture over fettuccini; sprinkle with cheese.