© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: New York Daily News
½ pounds wild mushrooms
4 cup chicken stock
salt and pepper to taste
4 tablespoons extra virgin olive oil
2 medium shallots, chopped
4 ounces dry vermouth
1 cup mushroom stock (see below)
½ pounds fresh tagliarini or dry fettuccine
4 tablespoons unsalted butter
½ cup chopped flat leaf parsley
1 tablespoons white truffle oil
½ cup grated Parmesan cheese, plus extra for the table
Use a soft brush or damp towel to remove dirt from mushrooms. Trim lower part of stem — approximately ⅛ inch — and cut mushroom in half lengthwise.
For mushroom stock, bring 4 cups of chicken stock and reserved mushroom stem trimmings to a boil. Lower heat and simmer until reduced to 2 ½ cups; strain and set aside.
For pasta, bring 8 quarts of water to a boil and add 1 tablespoon salt. To a heated 12 inch, nonstick sauté pan on medium heat, add 3 tablespoons extra virgin olive oil. Add shallots and cook approximately 1 minute, until translucent but not browned. Add mushrooms, season with a pinch of salt and pepper, then sauté 2 minutes until softened. Add vermouth and cook until evaporated. Lower heat to medium low and add 2 cups of mushroom stock. Drop fresh tagliarini pasta into boiling, salted water and cook approximately 4 minutes. For dry pasta, follow instructions on box — Adding an additional ½ cup of stock to sauté pan to accommodate longer cooking time. After pasta is cooked, add butter to sauté pan, and add drained pasta to pan with chopped parsley. Turn off heat and add truffle oil, one tablespoon extra virgin olive oil and Parmesan; toss until evenly coated. Season to taste. Place in large serving bowl and serve immediately with extra grated cheese.