Wild-Mushroom Pasta

Wild-Mushroom Pasta
Photo by Romulo Yanes

Ingredients

  • grated Parmigiano-Reggiano
  • 2/3 ounce dried morel or porcini mushrooms
  • ¾ teaspoon salt
  • 1 large garlic clove
  • ½ teaspoon fresh lemon juice
  • ¼ teaspoon black pepper
  • ½ pound dried egg fettuccine
  • + 7 more ingredients
    • 2 tablespoons fresh flat-leaf parsley
    • 1 ½ teaspoons fresh lemon zest
    • ¼ cup fresh chives
    • ¾ pound mixed fresh wild mushrooms, such as oyster, chanterelle, or porcini
    • 1 ¾ cups water
    • 5 tablespoons unsalted butter
    • ½ pound fresh cremini mushrooms

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-inch heavy skillet over moderately high heat...

View full recipe at Epicurious

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