Fettuccine With Shiitake Mushroom Sauce
Serves: 3
Mckayla Luettgen
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
52
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Place dried mushrooms in medium bowl
2
Add hot water and let soak until softened, about 30 minutes
3
Remove mushrooms from water, squeezing excess water back into bowl
4
Strain and reserve soaking liquid
5
Slice mushrooms, discarding stems
6
Heat oil in heavy large skillet over medium heat
7
Add bacon and cook until fat renders, stirring frequently, about 3 minutes
8
Pour off half of fat
9
Add shallots to bacon in skillet and sauté 1 minute
10
Add dried and fresh mushrooms and rosemary and sauté 3 minutes
11
Add stock and mushroom-soaking liquid
12
Boil until liquid is reduced to glaze, about 10 minutes
13
Add half and half and simmer until beginning to thicken, about 5 minutes
14
Remove from heat
15
(Can be prepared 3 days ahead
16
Cover and refrigerate
17
) Add pasta to large pot of boiling salted water
18
Cook until just tender but still firm to bite, stirring occasionally
19
Meanwhile, rewarm mushroom sauce over medium-low heat
20
Drain pasta
21
Add to sauce and stir until coated
22
Mix in 2/3 cup Parmesan
23
Season with salt and pepper
24
Transfer to plates
25
Sprinkle with parsley
26
Place dried mushrooms in medium bowl
27
Add hot water and let soak until softened, about 30 minutes
28
Remove mushrooms from water, squeezing excess water back into bowl
29
Strain and reserve soaking liquid
30
Slice mushrooms, discarding stems
31
Heat oil in heavy large skillet over medium heat
32
Add bacon and cook until fat renders, stirring frequently, about 3 minutes
33
Pour off half of fat
34
Add shallots to bacon in skillet and sauté 1 minute
35
Add dried and fresh mushrooms and rosemary and sauté 3 minutes
36
Add stock and mushroom-soaking liquid
37
Boil until liquid is reduced to glaze, about 10 minutes
38
Add half and half and simmer until beginning to thicken, about 5 minutes
39
Remove from heat
40
(Can be prepared 3 days ahead
41
Cover and refrigerate
42
) Add pasta to large pot of boiling salted water
43
Cook until just tender but still firm to bite, stirring occasionally
44
Meanwhile, rewarm mushroom sauce over medium-low heat
45
Drain pasta
46
Add to sauce and stir until coated
47
Mix in 2/3 cup Parmesan
48
Season with salt and pepper
49
Transfer to plates
50
Sprinkle with parsley