FETTUCCINE WITH WILD MUSHROOMS AND HERBS

By Silvermama

If you prefer a thinner pasta, use angel hair.

Ingredients

• 1 oz dried porcini mushrooms
• 3 tbs butter
• 4 shallots, finely chopped
• 2 pinches salt
• 1 clove garlic, minced
• 1 tbs chopped fresh marjoram
• 2 tsp tomato paste
• 1 lbs mixed fresh mushrooms, wiped w/wet cloth and coarsely chopped
• Generous pinch of pepper
• 2 tbs flour
• 1 cup beef broth
• 1/2 cup dry white wine
• 1 1/2 lbs fresh fettuccine or 1 lb dried
• 3/4 cup Parmesan cheese

Preparation

Step 1

Place dried porcini mushrooms in bowl and cover w/very hot water. Let soak 30 min. While mushrooms soak, bring large pot of water to boil. Remove mushrooms from bowl, reserving liquid. Drain mushrooms, then chop them. Line a strainer w/wet paper towel. Filter liquid through it and reserve. Melt 1 tbs butter in large saute pan over med heat. Add shallots and pinch of salt and cook until shallots are soft, 5 min. Stir in garlic and marjoram and saute another min. Stir in tomato paste and cook 30 sec. Add copped porcini mushrooms and saute 5 min, stirring frequently. Add fresh mushrooms and saute 5 min, continuing to stir. Add another pinch of salt and papper. Reduce heat to low and cook another 5 min., Set aside.

Melt remaining 2 tbs butter in heavy-bottomed sauce pan over high heat. Blent in flour,. Add beef broth, stirring vigorously and constantly until well-blended. Add white wineand reserved mushroom liquid.

Cook over high heat 15 min. Stir in reserved mushroom mixture and simmer over very low heat 10 min.

While sauce simmers, cook pasta in boiling water. Drain, reserving 1 cup of pasta water. Pour half of pasta into heated bowl and toss w/half of mushroom sauce. Cover w/remaining pasta and mix in remaining sauce. If pasta seems too dry, add few tbs of pasta water. Serve w/grated Parmesan cheese.