Best Fettuccine With Porcini Nytimes Recipes

FETTUCCINE WITH WILD MUSHROOMS

Steps:

• Soak porcini in cup of boiling water 30 minutes. Trim stalks from the fresh mushrooms, wash off grit under cold running water and slice into one-and-a-half-inch pieces.
• Using a large skillet, soften the garlic and the shallots in two tablespoons butter and oil. Meanwhile, bring six quarts salted water to a boil.
• Strain the porcini through a paper towel, reserving the soaking liquid. Chop the porcini and add them to the skillet with the thyme, salt and pepper and white wine. Cook over moderate heat, stirring occasionally, for about 20 minutes. Add the porcini cooking liquid and continue to cook over moderate heat until it has almost evaporated.
• Meanwhile, cook the fettuccine until al dente. Drain and toss in a heated bowl with the remaining tablespoon butter (you could use truffle oil instead).
• Over moderate heat, stir the creme fraiche into the mushrooms. Correct seasoning and pour them over the fettuccine. Toss, sprinkle with parsley and serve. Pass the cheese separately.

CHEESE FETTUCCINE, WITH WILD MUSHROOMS

Steps:

• Heat the oil in a skillet. Add the garlic and saute until lightly browned. Remove the garlic.
• Add the mushrooms and saute over high heat until lightly browned. Set aside.
• Bring at least four quarts of water to a rolling boil, add the fettuccine and cook about two minutes after the water returns to a boil. Drain, transfer to a warm bowl and toss with butter. Season the pasta with salt and pepper.
• Briefly reheat the mushrooms and add them to the fettuccine, toss again, add the cheese and toss once more. Serve at once with extra cheese on the side for those who wish it.

PAPPARDELLE WITH MUSHROOMS AND DUCK

Steps:

• Soak the porcini in one cup boiling water for 30 minutes. Trim the stalks from the fresh mushrooms. Wash off any grit under cold running water or use a soft brush or clean towel to clean them (do not soak them or they will become soggy). Slice the mushrooms into one-and-a-half-inch pieces.
• Using a large skillet, soften the garlic and the shallots in two tablespoons butter and the tablespoon of oil.
• Strain the porcini through a paper towel, reserving the soaking liquid. Chop the porcini. Add the mushrooms to the skillet with the thyme, salt and pepper and red wine. Cook over moderate heat, stirring occasionally, for about 20 minutes. Add the porcini, cooking liquid and continue to cook over moderate heat until the sauce becomes thick and syrupy.
• Meanwhile, scrape the fat off the duck meat and cut the meat into strips. Then bring six quarts of salted water to a boil for the pappardelle.
• Add the duck meat to the sauce and cook it over moderate heat for 10 minutes. Correct the seasoning and keep the sauce warm.
• Drain the pappardelle and toss with the remaining tablespoon of butter. Spoon the sauce over the noodles, toss and serve.

PASTA WITH VENISON AND PORCINI

Steps:

• Place venison in a bowl, add 2 tablespoons oil, 1/4 teaspoon salt, 1/2 teaspoon pepper and leaves from 4 sprigs thyme. Mix well and set aside. Place porcini in a bowl, add 2/3 cup warm water and set aside. Wait 30 minutes.
• In a bowl, mix wine and mustard together. Place a fine strainer over bowl and place porcini in it. Press out as much liquid as possible. Mix mushroom liquid with wine mixture. Dry porcini on paper towel and chop.
• Heat remaining oil in a 12-inch skillet. Add shallots and chopped porcini and sauté over medium heat until tender and lightly browned, about 3 minutes. Season with salt and pepper. Remove from pan. Bring a pot of salted water to a boil for pasta.
• Heat 1/2 tablespoon unsalted butter in skillet on medium-high, add venison and quickly sear on all sides. Remove from pan. Return shallots and porcini to pan and add reserved liquid. Simmer until somewhat reduced. Stir in remaining butter or truffle butter. Remove from heat.
• Boil pasta about 4 minutes, drain and add to skillet. Simmer contents of skillet briefly, tossing ingredients together, until heated through. Check seasoning. Add venison, toss again and serve garnished with thyme sprigs.

FETTUCCINE WITH BRAISED MUSHROOMS AND BABY BROCCOLI

Steps:

• Place the dried mushrooms in a Pyrex measuring cup and pour on 2 cups boiling water. Let soak 30 minutes while you prepare the other ingredients. Place a strainer over a bowl; line it with cheesecloth, a coffee filter or paper towels; and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices, and measure out 1 1/2 cups of the broth. Rinse the mushrooms, away from the bowl with the broth, until they are free of sand. Squeeze dry and set aside. If very large, chop coarsely.
• Begin heating a large pot of water for the pasta. Heat the olive oil in a large, heavy nonstick skillet or saucepan over medium heat, and add the shallot. Cook, stirring for a few minutes, until tender, and add the fresh mushrooms and salt to taste. Cook, stirring often, until the mushrooms begin to soften and to sweat, about five minutes. Add the garlic, and continue to cook the mushrooms, stirring often, until they have softened a little more, about two minutes. Add the reconstituted dried mushrooms, the wine and rosemary (or thyme), and turn the heat to high. Cook, stirring often, until the wine evaporates and the pan is almost dry, five to 10 minutes. Stir in the mushroom broth. Bring to a simmer, and cook over medium heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick and gravy-like, about 20 minutes. Taste and adjust salt and pepper. Remove from the heat, and keep warm.
• When the pasta water comes to a boil, salt generously and add the baby broccoli. Blanch for five minutes, until tender but still bright. With a slotted spoon or skimmer, transfer to the pan with the mushrooms.
• Add the pasta to the boiling water. Cook al dente, until firm to the bite, following the directions on the package but checking a minute or two before the end of the designated cooking time. (Note that some egg noodles, such as Al Dente Pasta, take only three to four minutes). Add a ladleful of pasta cooking water to the mushrooms and baby broccoli, drain the pasta, and toss with the mushrooms and broccoli in a large pasta bowl or in the pan. Serve at once, passing Parmesan at the table.

PENNE WITH DRIED PORCINI AND ITALIAN SAUSAGE

Steps:

• Soak the mushrooms in one-and-a-half cups hot water for 30 minutes.
• Meanwhile saute the onion and the garlic in the olive oil until soft. Add the sausage and brown lightly. Drain off any fat.
• Drain the mushroom through a coffee filter or cheesecloth, reserving the soaking liquid. Quickly rinse the mushrooms under the running water.
• Add the mushrooms with their soaking liquid to the onion, along with the tomato paste, chicken stock and herbs. Season lightly with salt and pepper and simmer gently for half an hour. If the sauce gets too thick add more stock. If it is too thin, turn up the heat.
• Meanwhile, bring six quarts water to boil for the penne. Cook the penne, drain and place in a heated bowl. Pour the sauce on top, toss thoroughly and serve immediately. Pass the cheese separately.

FETTUCINE WITH PORCINI

Steps:

• Soak the mushrooms in one-and-a-half cups hot water for half an hour. Meanwhile, mince the garlic and slice the onion thinly.
• Heat the oil in a heavy skillet and gently fry the onion and the garlic without browning.
• Strain the mushrooms, reserving their liquid. Chop them coarsely and add to the skillet with the tomato paste, dried red pepper flakes, sage, parsley and wine. Stir and pour in the mushroom-soaking liquid. Simmer, stirring frequently, for about 20 minutes or until thickened. Season to taste with salt and pepper.
• Meanwhile, bring six quarts salted water to boil for the fettucine. Cook the fettucine until al dente, drain and toss in a heated serving bowl with the sauce. Pass the Parmesan cheese separately.