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?
Ingredients
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1 tablespoon
olive oil
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1 tablespoon
unsalted butter
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3
garlic cloves, minced
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1/2
onion, chopped (or two shallots)
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1 tablespoon
fresh thyme leaves
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Kosher salt and freshly cracked black pepper
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1 ounce
dried porcini mushrooms
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6-8 ounces
other mixed mushrooms, cleaned and sliced
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splash
white wine
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Porcini soaking liquid
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Zest from half a small lemon
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1/3 cup
freshly grated parmesan
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1/3 cup
freshly chopped flat leaf parsley
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3/4 pound
linguine
Directions
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Cover porcini with 1 cup of very hot water, let soak 20-30 min. Drain, but save the soaking liquid.
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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.
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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.
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Meanwhile cook the pasta in salted water, reserve some of the pasta cooking liquid.
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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.
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