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Author Notes: I love the nutty-woodsy, and meaty taste of porcini mushrooms. One of my favorite preparations is using them in pasta. The fettucine made this dish extra rich and luxurious. —Ilona Oppenheim
- 1 cup dried porcini mushrooms
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1/2 cup white wine
- 1 cup chicken broth
- 1/2 teaspoon salt
- 10 sage leaves
- 8 ounces tagliatelli pasta
- 2 tablespoons butter
- parmesan cheese
- Place mushrooms in a medium sized bowl and cover with 2 cups of water. Soak for 20 minutes. Drain reserving the liquid.
- Heat olive oil on in a large sautee pan on medium heat and add the garlic. Remove the garlic and discard. Add the mushrooms and cook for about 4 minutes until they are soft. Increase the temperature to high and add the wine and sage. Cook until the alcohol evaporates- about 3 minutes.
- Add the broth, 1 cup of the reserved mushroom water and the salt. Cook until he liquid is reduced in half- about 10-15 minutes.
- In a large pot of boiling, salted water, cook the fettucini until just done. Drain and toss with the mushroom mixture.
- Serve with parmesan cheese grated on top.