Drunken spaghetti

Drunken spaghetti
Drunken spaghetti

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup dried porcini mushrooms

  • 1 to 1 1/2

    cups chicken or vegetable stock

  • 2

    tablespoons olive oil

  • 2

    tablespoons butter

  • 1 1/2

    pounds mixed fresh mushrooms, such as cremini, hen-of-the-woods and stemmed shiitake, wiped clean then sliced

  • 2

    large shallots, chopped

  • 4

    large cloves garlic, chopped or grated

  • 8 to 10

    sage leaves, thinly sliced

  • 2

    About 2 tablespoons thyme, leaves stripped from stems and chopped

  • Zest (about 1 1/2 teaspoons) and juice (about 1/4 cup) of 1 lemon, divided

  • Salt and pepper

  • 1

    pound spaghetti

  • 1

    bottle white wine, such as Pinot Grigio

  • 1

    About 1 cup freshly grated Pecorino Romano, plus more for passing

  • EVOO – Extra Virgin Olive Oil, for drizzling

  • 3 to 4

    tablespoons finely chopped chives

Directions

Bring a large pot of water to a boil for the pasta. Place the dried porcinis in a small saucepan and add just enough stock to cover. Bring to a low boil over high heat then reduce the heat to medium-low and simmer until mushrooms reconstitute, 2-5 minutes. In a large skillet, heat the olive oil, two turns of the pan, over medium-high and melt butter into the oil. Working in two batches, add the fresh mushrooms and cook, stirring occasionally, until brown and fragrant, 3-5 minutes. Return all the cooked mushrooms to the skillet; add the shallots, garlic, herbs and lemon zest to the sauce; season with salt and pepper. Cook, stirring often, until the shallots soften, about 2 minutes. Salt the boiling water, add the pasta and cook until a few minutes shy of al dente, about 5 minutes. Using a slotted spoon, transfer the porcinis to a work surface; chop and add to the sauce. Pour in the soaking liquid, leaving any grit behind. Add the wine and bring to a boil. Reduce the heat to medium-low and simmer until slightly reduced, about 3 minutes. Drain the pasta and add it to the sauce; toss over medium-low until the pasta is al dente and absorbs some of the sauce, about 3 minutes. Remove from the heat; stir in the lemon juice and 1 cup cheese. Drizzle with EVOO to marry the sauce to the pasta, top with the chives and serve.

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