Fettuccine With Wild Mushroom Sauce *Jb

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Servings: 4 Difficulty: Advanced
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Earthy, umami-rich pasta dish featuring rehydrated porcini and fresh wild mushrooms in a savory butter and thyme sauce.
Fettuccine With Wild Mushroom Sauce *Jb recipe image
Fettuccine With Wild Mushroom Sauce *Jb recipe image
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Fettuccine With Wild Mushroom Sauce *Jb

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 96.8

Description

This comforting Italian-inspired dish celebrates the deep, earthy flavors of wild mushrooms. By rehydrating dried porcini mushrooms, you create a rich, concentrated broth that forms the base of a luxurious sauce. Fresh mixed mushrooms, such as oyster, cremini, and shiitake, are sauted until golden and tender, adding texture and variety. Aromatics like garlic and fresh thyme infuse the sauce with warmth, while a touch of butter and Parmesan cheese adds creaminess and depth. This pasta is perfect for a cozy weeknight dinner or a light weekend meal. Its simple to prepare yet feels elegant enough for guests, offering a satisfying balance of savory, herbal, and cheesy notes in every bite.

Ingredients

Directions

  1. Combine hot water and dried porcini mushrooms in a medium bowl.
  2. Let stand until porcini soften, about 40 minutes.
  3. Drain the porcini mushrooms, reserving the soaking liquid.
  4. Chop the softened porcini mushrooms coarsely.
  5. Heat olive oil in a heavy large skillet over medium-high heat.
  6. Add fresh mixed mushrooms and chopped garlic; saut until browned, about 6 minutes.
  7. Add the chopped porcini mushrooms and saut until fragrant, about 4 minutes.
  8. Add butter and fresh thyme; stir for 1 minute.
  9. Pour in chicken broth and 1 1/4 cups of the reserved mushroom soaking liquid.
  10. Boil the sauce until it thickens slightly, about 5 minutes.
  11. Mix in 4 tablespoons of the grated Parmesan cheese.
  12. Cook fettuccine in a large pot of boiling salted water until just tender but still firm to the bite.
  13. Bring the mushroom sauce to a simmer over medium-high heat.
  14. Drain the cooked pasta.
  15. Add the drained pasta to the skillet with the sauce and toss to coat evenly.
  16. Season with salt and pepper to taste.
  17. Transfer the pasta to serving bowls.
  18. Top with the remaining 4 tablespoons of grated Parmesan cheese.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 96.8kcal
% Daily Value *
Total Fat 7.9g13%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 6.9mg1%
Total Carbohydrate 4.6g2%
Dietary Fiber 1.4g6%
Sugars 2.8g
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make-Ahead: This sauce can be prepared up to 1 hour in advance. Let it stand at room temperature before reheating.

Seasonal Variation: At the restaurant Becco in New York, where this dish is served, fresh porcini mushrooms are used when they are in season.

Dietary Note: This recipe uses chicken broth and Parmesan cheese, making it vegetarian but not vegan. For a vegan version, substitute vegetable broth and nutritional yeast or vegan Parmesan.

Tip: Strain the reserved mushroom soaking liquid through a coffee filter or fine-mesh sieve lined with cheesecloth to remove grit before adding it to the sauce.

Keywords: fettuccine, wild mushroom, porcini, garlic, thyme, parmesan, italian pasta, savory sauce, vegetarian main, comfort food, weeknight dinner, umami, earthy flavor, fresh mushrooms, butter sauce, easy pasta, mushroom broth, homemade sauce, family meal, simple recipe
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