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Author Notes: This is a recipe I created for my boyfriend during his self-imposed vegetarian month. The use of porcini mushrooms makes it more of a special occasion meal, but you could easily substitute other mushrooms for the porcini and substitute stock for the porcini soaking liquid. —Oops! Were you gonna eat that?
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 garlic cloves, minced
- 1/2 onion, chopped (or two shallots)
- 1 tablespoon fresh thyme leaves
- Kosher salt and freshly cracked black pepper
- 1 ounce dried porcini mushrooms
- 6-8 ounces other mixed mushrooms, cleaned and sliced
- Splash white wine
- Porcini soaking liquid
- Zest from half a small lemon
- 1/3 cup freshly grated parmesan
- 1/3 cup freshly chopped flat leaf parsley
- 3/4 pound linguine
- Cover porcini with 1 cup of very hot water, let soak 20-30 min. Drain, but save the soaking liquid.
- Sauté garlic and onion in olive oil and butter in a large skillet over medium heat until softening, about 5 minutes. Add thyme leaves and stir for 30 seconds. Add the porcini and mixed mushrooms. Season with salt and pepper. Sauté on medium high heat for 5-8 minutes, until mushrooms are softening and have given up their liquid.
- Deglaze with a splash of white wine, let wine burn off. Add the porcini soaking liquid and sauté/reduce until most of the liquid is gone, about 8 minutes. Zest half a small lemon into the mushrooms.
- Meanwhile cook the pasta in salted water, reserve some of the pasta cooking liquid.
- When the pasta is al dente, toss with the mushroom mixture, blanket with parmesan (I often use more than 1/3 cup, hehe), adding some of the pasta cooking liquid if necessary. Top with parsley.