Wild-Mushroom Pasta

Ingredients for Wild-Mushroom Pasta

• 20g dried morel or porcini mushrooms

• 425ml boiling-hot water

• 5 tablespoons unsalted butter

• 230g fresh cremini mushrooms, trimmed and sliced 1/4 inch thick

• 350g 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 teaspoons salt

• 1/4 teaspoons black pepper

• 230g 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 teaspoons fresh lemon juice

• Accompaniment: grated Parmigiano-Reggiano

How to make Wild-Mushroom Pasta

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 45ml butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté 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.

Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Ladle out and reserve 60ml 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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.