Recipe of the Week – Wild Mushroom Pasta

Recipe of the Week – Wild Mushroom Pasta

I love pasta with wild mushrooms – it is one of my favorite dishes.  The problem is that my kids hate mushrooms so I never make it.  Last night, Passover had ended so pasta was back on the menu, the kids are visiting their grandparents for spring break and I had a bottle of Twelfth Night Pinot Noir leftover from a tasting that just so happens to pair perfectly with mushrooms.  The stars were aligned so I whipped up this delicious dish for a tasty dinner after a chilly, rainy spring day.  Perfect!

Wild Mushroom Pasta

• 2/3 oz dried morel or porcini mushrooms
• 1 3/4 cups boiling-hot water
• 5 tablespoons unsalted butter
• 1/2 lb fresh cremini mushrooms, trimmed and sliced 1/4 inch thick
• 3/4 lb mixed fresh wild mushrooms, such as oyster, chanterelle, or porcini, trimmed and sliced lengthwise 1/4 inch thick
• 1 large garlic clove, minced
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 lb dried egg fettuccine
• 1/4 cup chopped fresh chives
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 1/2 teaspoons finely grated fresh lemon zest
• 1/2 teaspoon fresh lemon juice
• Accompaniment: grated Parmigiano-Reggiano

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 until foam subsides, then sauté fresh mushrooms with garlic, salt, and pepper, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, 5 to 7 minutes. Stir in chopped soaked mushrooms and reserved mushroom-soaking liquid and simmer 1 minute, then remove from heat.

Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Ladle out and reserve 1/4 cup pasta cooking water. Drain pasta in a colander, then add it to mushrooms in skillet. Add remaining 2 tablespoons butter and cook over moderately high heat, tossing and adding some pasta-cooking liquid if necessary to lightly coat, 1 minute. Add chives, parsley, lemon zest, and juice, then toss well. Serve immediately with cheese and pepper to taste.

Gourmet  – September 2006