Fettuccine With Wild Mushroom Sauce

By á-174942

Ingredients

• 2 cups hot water
• 1 ounce dried porcini mushrooms
• 2 tablespoons olive oil
• 1 pound mixed fresh wild mushrooms sliced (such as oyster, crimini and shiitakes with tough stems trimmed)
• 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
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

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 sauté until brown, about 6 minutes. Add porcini and sauté 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.

This recipe yields 4 servings.