Fettuccine With Porcini Mushroom Sauce
"From Bon Appetit, Keep It Simple Cookbook. I really enjoyed this recipe, but felt that there was too much liquid. Next time I think I would start by reducing the chicken stock by 1/2 cup and add as needed during cooking. I also really liked this recipe because you don't need to rehydrate the porcini mushrooms before cooking."
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1⁄4 cup butter (1/2 stick)
- 4 large shallots, chopped
- 1 ounce dried porcini mushrooms, rinsed if sandy
- 2 cups chicken stock
- 1 cup whipping cream
- 12 ounces fettuccine pasta
- grated parmesan cheese
directions
- Melt butter in heavy large skillet over medium-high heat.
- Add shallots and saute until beginning to brown, about 4 minutes.
- Add mushrooms and stir to coat.
- Add broth and cream; 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.
- Meanwhile 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.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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