Porcini-Parsley Pasta (Rachael Ray)

Name: Porcini-Parsley Pasta (Rachael Ray)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: salt and pepper; 1 lb pappardelle pasta (may sub fettuccine); one 32-ounce container vegetable stock (4 cups); 1 ounce dried porcini mushrooms; 4 tablespoons butter; 4 large shallots, chopped; 1 cup packed flat leaf parsley, finely chopped; 1 cup dry white wine; 1 wedge pecorino romano cheese, for grating at the table

Submitted by januarybride

"A 30 minute meal from Rachael Ray, published in her magazine Feb 2010. As they state, "This sauce is so simple, yet truly intense in flavor. The dish makes a great meat-free entrée or first course for any special meal.""

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Ready In:: 30mins
Ingredients:: 9
Serves:: 4

ingredients

salt and pepper
1 lb pappardelle pasta (may sub fettuccine)
one 32-ounce container vegetable stock (4 cups)
1 ounce dried porcini mushrooms
4 tablespoons butter
4 large shallots, chopped
1 cup packed flat leaf parsley, finely chopped
1 cup dry white wine
1 wedge pecorino romano cheese, for grating at the table

directions

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
While the pasta is working, in a saucepan, simmer the vegetable stock and porcinis until the porcinis are softened, 15 minutes.
In a medium saucepan, melt the butter over medium heat. Stir in the shallots; season with salt and pepper. Cook, stirring frequently, until softened, 7 to 8 minutes. Stir in the parsley, then the wine. Lower the heat to low.
Remove the mushrooms from the stock and finely chop; add to the parsley-shallot mixture. Ladle in the stock up to the last ladleful (to avoid the grit at the bottom).
Toss the pasta with the porcini-parsley sauce and serve with a little grated pecorino romano on top.

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Reviews

I enjoyed the flavor in this dish! I quartered the recipe and the sauce was good, but may add a little cornstarch to thicken it up a bit. Loved all the parsley in it, and of course the lovely earthiness of the porcini mushrooms. Made for ZWT 2011-Italian Dinner at Mama's Challenge.

Sharon123