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Wild-Mushroom Pasta

Wild-Mushroom Pasta
Photo by Romulo Yanes

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
  • + 7 more 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

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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