Fettuccine con Sugo di Funghi Porcini Fettuccine with Porcini Mushroom Sauce
From mystic_river1 16 years ago
- 30 minutes to make
- Serves 4
Earthy almost sensual flavors highlight this creamy dish from CookiesfromItaly. The porcini, whipping cream and butter make this an amazingly satisfying meal. Tiramisu and espresso with or without annisette would set it off beautifully.
Ingredients
- 1/4 cup (1/2 stick) butter shopping list
- 4 large shallots, chopped shopping list
- 1 ounce dried porcini mushrooms, rinsed if sandy shopping list
- 2 cups chicken broth shopping list
- 1 cup whipping cream shopping list
- 12 ounces fettuccine shopping list
- Grated parmesan cheese shopping list
- Melt butter in heavy large skillet over medium-high heat. shopping list
- Add shallots and saute until beginning to brown, about 4 minutes. shopping list
- Add mushrooms and stir to coat. shopping list
- Add broth and cream and bring sauce to boil. shopping list
- Reduce heat to medium-low, cover and simmer until mushrooms are tender, about 20 minutes. shopping list
- Uncover and boil until sauce thickens slightly, stirring occasionally, about 5 minutes. season sauce with salt and pepper. shopping list
- cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally. shopping list
- Drain, reserving 1/2 cup cooking water. shopping list
- Return pasta to pot. Add sauce; toss over medium-low heat until heated through, adding reserved cooking water by tablespoonfuls if pasta is dry. shopping list
- season with salt and pepper. Serve, passing cheese separately. Makes 4 to 6 servings. shopping list
- That's it! shopping list
How to make it
- 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 and 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.
- Cook pasta in large pot of boiling salted water until 'al dente', 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.
- That's it! Please enjoy!
The Rating
Reviewed by 11 people-
Mushrooms and I get along wonderfully -- but the mushrooms don't last for long! Thank you very much for the post, and all of the ideas that go along with it ;-)
Tell me, ho...more
shine
in Rainier loved it
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O.K. Joymarie you have done it again,you already know I am a fun guy "Funghi" LOL and have captivated me with this all time great recipe with one of my favorites, fettuccine and combined it with dried mushrooms, which are earthy and Parmesan in a lu...more
trigger
in loved it
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I have to agree with Ray and Trigger, you have hit the nail on the head with this delight. I can't even imagine how creamy and delicious this is. Pasta and mushroom sauce, does it get any better than that. I'm giving this a high five only because ...more
chefmeow
in Garland loved it
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