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Fettuccini w/Wild-Mushrooms (D, TNT)
Source: Gourmet, September 2006
Serves: 6 as an appetizer; 4 as a main course

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

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.

Heat 3 tablespoons butter in a 12" heavy skillet over moderately high heat until foam subsides, then sauté fresh mushrooms with garlic, and 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.

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.

Cook's Notes:
Fresh hen-of-the-woods, beech (also called shimeji), or any other wild mushrooms can be substituted for the mixed fresh wild mushrooms.

Posted by Liliana Wajnberg

Nutritional Info Per Serving: N/A