Porcini-Parsley Pasta (Rachael Ray)

1. 1

   Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.

2. 2

   Drain.

3. 3

   While the pasta is working, in a saucepan, simmer the vegetable stock and porcinis until the porcinis are softened, 15 minutes.

4. 4

   In a medium saucepan, melt the butter over medium heat.

5. 5

   Stir in the shallots; season with salt and pepper.

6. 6

   Cook, stirring frequently, until softened, 7 to 8 minutes.

7. 7

   Stir in the parsley, then the wine.

8. 8

   Lower the heat to low.

9. 9

   Remove the mushrooms from the stock and finely chop; add to the parsley-shallot mixture.

10. 10

    Ladle in the stock up to the last ladleful (to avoid the grit at the bottom).

11. 11

    Toss the pasta with the porcini-parsley sauce and serve with a little grated pecorino romano on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.