WILD MUSHROOM AND PASTA GRATIN

WILD MUSHROOM AND PASTA GRATIN image

Yield Serves 4 as a main course, 6 to 8 as a side dish.

Number Of Ingredients 12

3 ounces dried mushrooms (porcini, morels, etc.)
Fresh wild mushrooms can be used in place of the dried, if available. Domestic (button) mushrooms don't have enough flavor to carry the dish but other varieties (morels, shitakes, portabellos) would work if cut into small pieces and sauteed. You will need about a cup of mushroom pieces.
3 tablespoons sweet butter
1 tablespoon flour
1 cup flavorful chicken stock
1 1/2 cups heavy cream
salt and pepper
dash of nutmeg
2 cloves finely chopped garlic
3 tablespoons chopped fresh parsley
1 pound green fettucine noodles (regular fettucine can be used if green is not available)cooked al dente
1/3 - 1/2 cup freshly grated parmesan cheese

Steps:

Cover the dried mushrooms with boiling water and let soak until soft, about 20 minutes. Carefully drain, saving the liquid, and making sure no grit is in the saved liquid. If using fresh mushrooms, cut into small pieces. To make the sauce: melt 1 tablespoon butter in a medium size saucepan, stir in the flour and blend. Cook for 2 minutes over low heat, stirring so it doesn't burn. Whisk in the stock and the cream and 2 to 3 tablespoons of the reserved mushroom liquid. Season with salt, pepper and nutmeg to taste. Simmer on very low heat (or in a double boiler) for an hour or so, stirring occasionally. Cut the mushrooms into small pieces, making sure no dirt is attached to them. Saute in the butter in a large saute pan for 3 minutes over medium heat. Add the garlic and parsley, saute for 5 minutes. Add the sauce and the fettuccine. Season with salt and pepper. Put fettuccine mixture into a buttered gratin dish. Cover with the parmesan cheese and bake at 400 for 15 - 20 minutes, until the top is crusty and golden.