Fettucine With Porcini Mushroom Sauce Recipes

FETTUCINE WITH PORCINI MUSHROOM SAUCE

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.

PASTA WITH PORCINI MUSHROOM SAUCE

Steps:

• Break each mushroom into 2 or 3 pieces.
• Soak them in 1 cup of hot water for at least 20 minutes.
• Melt the butter in a saucepan large enogh to hold the cooked pasta.
• Saute the onions and rosemary in the butter for several minutes, until the onion is translucent.
• Mix in the marsala and cook for 2 more minutes.
• Drain the mushrooms through a coffee filter or several paper towels and reserve the liquid.
• Add 1/2 cup of the mushroom water, all of the mushrooms, and the tomato paste to the sauteed onions. Simmer.
• Mix the cream and parsley into the mushroom sauce and lower the heat to a simmer.
• Add salt and pepper to taste.
• Cook pasta according to package directions.
• When pasta is el dente, drain and add it to the mushroom sauce in the saucepan.
• Add the cheese and toss everything to coat the pasta evenly.

PORCINI MUSHROOM SAUCE

Steps:

• Combine porcini mushrooms and 1 cup warm water in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into bowl; reserve liquid. Place mushrooms in another small bowl.
• Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until onion browns, about 15 minutes. Add Marsala and white wine. Increase heat; boil until most liquid evaporates, about 7 minutes. Add rosemary, mushrooms and both stocks. Pour in reserved mushroom liquid, leaving any sediment behind. Boil until liquid mixture is reduced to 2 cups, about 15 minutes.
• Mix butter and flour in small bowl to blend; whisk into mushroom mixture. Simmer until sauce thickens, about 2 minutes. Season with salt and pepper.

FETTUCINE WITH PORCINI

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.