Mushroom Fettucine

Ingredients:

  • 1/2 cup low-sodium organic chicken stock
  • 1/4 ounce dried wild mushrooms
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms, cut into eighths
  • 1 extra large shallot, minced
  • 2 medium cloves garlic, chopped
  • 2 teaspons fresh picked thyme leaves
  • Kosher salt
  • Freshly cracked black pepper
  • 1 pound dry fettuccine
  • 2/3 cup crème fraîche
  • 1/2 cup finely grated Parmesan

Bring a large pot of salted water to a boil. In a small covered pot, heat the stock and dried mushrooms together over medium heat until simmering. Remove from heat and allow them to rest for 10 minutes. In a large, high-sided braising pot, heat the butter and olive oil over medium heat until foaming subsides. Add the cremini mushrooms and sauté, stirring often, until golden brown, 6 to 7 minutes. Add the shallot, garlic, and thyme, and season with salt and pepper. Reduce heat to low and cook, stirring frequently until the shallot is soft, 1 to 2 minutes. Remove the reconstituted dried mushrooms from the stock and put into a food processor. Add the stock to the fresh mushrooms and shallots, and cook until almost absorbed, 1 minute. Turn off the heat, and cover the pot.

Cook the fettuccine until al dente, reserving 1/4 cup of cooking water before draining.

In the food processor, blend together the reconstituted dried mushrooms and the crème fraîche. Add the mixture to the fresh sautéed mushrooms, and stir to melt the crème fraîche into a sauce. Toss in the pasta, adding the reserved pasta water if needed. Toss with Parmesan

Serves 4 as a main course. From Serious Eats

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