Fettucine With Porcini Recipes

FETTUCINE WITH PORCINI

Fettucine With Porcini image

Provided by Moira Hodgson

Categories dinner, easy, pastas, main course, side dish

Time 1h15m

Yield 3 to 4 servings

Number Of Ingredients 12

Ingredients

2 ounces dried porcini mushrooms
2 cloves garlic
1 medium onion
2 tablespoons olive oil
1 tablespoon tomato paste
1/4 teaspoon dried red pepper flakes
1/2 teaspoon sage leaves
3 tablespoons chopped parsley
3/4 cup dry red wine
Coarse salt and freshly ground pepper
10 ounces fettucine
Freshly grated Parmesan cheese

Steps:

Soak the mushrooms in one-and-a-half cups hot water for half an hour. Meanwhile, mince the garlic and slice the onion thinly.
Heat the oil in a heavy skillet and gently fry the onion and the garlic without browning.
Strain the mushrooms, reserving their liquid. Chop them coarsely and add to the skillet with the tomato paste, dried red pepper flakes, sage, parsley and wine. Stir and pour in the mushroom-soaking liquid. Simmer, stirring frequently, for about 20 minutes or until thickened. Season to taste with salt and pepper.
Meanwhile, bring six quarts salted water to boil for the fettucine. Cook the fettucine until al dente, drain and toss in a heated serving bowl with the sauce. Pass the Parmesan cheese separately.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 6 grams, Carbohydrate 69 grams, Fat 8 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 397 milligrams, Sugar 4 grams

FETTUCINE WITH PORCINI MUSHROOM SAUCE

Fettucine with Porcini Mushroom Sauce image

Provided by Lucia Luhan

Categories Cheese Mushroom Pasta Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 7

Ingredients

1/4 cup (1/2 stick) butter
4 large shallots, chopped
1 ounce dried porcini mushrooms, rinsed if sandy
2 cups canned low-salt chicken broth
1 cup whipping cream
12 ounces fettuccine
Grated Parmesan cheese

Steps:

Melt butter in heavy large skillet over medium-high heat. Add shallots and sauté until beginning to brown, about 4 minutes. Add mushrooms and stir to coat. Add broth and cream and bring sauce to boil. Reduce heat to medium-low, cover and simmer until mushrooms are tender, about 20 minutes. Uncover and boil until sauce thickens slightly, stirring occasionally, about 5 minutes. Season sauce with salt and pepper.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking water. Return pasta to pot. Add sauce; toss over medium-low heat until heated through, adding reserved cooking water by tablespoonfuls if pasta is dry. Season with salt and pepper. Serve, passing cheese separately.

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