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
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Ingredients
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1 cup
dried porcini mushrooms
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2 tablespoons
olive oil
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4
garlic cloves, minced
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1/2 cup
white wine
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1 cup
chicken broth
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1/2 teaspoon
salt
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10
sage leaves
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8 ounces
tagliatelli pasta
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2 tablespoons
butter
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parmesan cheese
Directions
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Place mushrooms in a medium sized bowl and cover with 2 cups of water. Soak for 20 minutes. Drain reserving the liquid.
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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.
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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.
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In a large pot of boiling, salted water, cook the fettucini until just done. Drain and toss with the mushroom mixture.
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Serve with parmesan cheese grated on top.
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