Wild-Mushroom Pasta Recipe

Name: Wild-Mushroom Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 oz dried morel or porcini mushrooms; 1 3/4 cups boiling-hot water; 5 tablespoons unsalted butter; 1/2 lb fresh cremini mushrooms, trimmed and sliced 1/4 inch thick; 3/4 lb mixed fresh wild mushrooms, such as oyster, chanterelle, or porcini, trimmed and sliced lengthwise 1/4 inch thick; 1 large garlic clove, minced; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 lb dried egg fettuccine; 1/4 cup chopped fresh chives; 2 tablespoons chopped fresh flat-leaf parsley; 1 1/2 teaspoons finely grated fresh lemon zest; 1/2 teaspoon fresh lemon juice; Accompaniment: grated Parmigiano-Reggiano

Servings: persons

2/3 oz dried morel or porcini mushrooms
1 3/4 cups boiling-hot water
5 tablespoons unsalted butter
1/2 lb fresh cremini mushrooms, trimmed and sliced 1/4 inch thick
3/4 lb mixed fresh wild mushrooms, such as oyster, chanterelle, or porcini, trimmed and sliced lengthwise 1/4 inch thick
1 large garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 lb dried egg fettuccine
1/4 cup chopped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons finely grated fresh lemon zest
1/2 teaspoon fresh lemon juice
Accompaniment: grated Parmigiano-Reggiano

1
Soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes. Drain in a paper-towel-lined sieve set over a bowl and reserve soaking liquid, then rinse soaked mushrooms. Pat dry and finely chop.
2
Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute fresh mushrooms with garlic, salt, and pepper, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, 5 to 7 minutes. Stir in chopped soaked mushrooms and reserved mushroom-soaking liquid and simmer 1 minute, then remove from heat.
3
Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Ladle out and reserve 1/4 cup pasta cooking water. Drain pasta in a colander, then add it to mushrooms in skillet. Add remaining 2 tablespoons butter and cook over moderately high heat, tossing and adding some pasta-cooking liquid if necessary to lightly coat, 1 minute. Add chives, parsley, lemon zest, and juice, then toss well. Serve immediately with cheese and pepper to taste.

1208

kcal

Calories

125

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2/3 oz dried morel or porcini mushrooms, 1 3/4 cups boiling-hot water, 5 tablespoons unsalted butter, 1/2 lb fresh cremini mushrooms, trimmed and sliced 1/4 inch thick, and more.

Yes, Wild-Mushroom Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild-Mushroom Pasta

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