Posterous theme by Cory Watilo

Wild Mushroom Pasta with Lemon and Chives

  • 1 3/4 cups boiling-hot water
  • 5 tablespoons unsalted butter
  • 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
  • *We added fava beans

  • Accompaniment: grated Parmigiano-Reggiano

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.

 


Read More http://www.epicurious.com/recipes/food/views/Wild-Mushroom-Pasta-235731#ixzz1fSGNXpGB