Fettuccine with Mushrooms
by Leslie Schlernitzauer
3 T olive oil
2 – 7 ounce packages mushrooms, sliced
1 ounce dried mushrooms (optional)
1 shallot, fine diced
3 cloves garlic, sliced
1/2 cup white wine
1 cup chicken stock
1 pound fettuccine
3 T butter (optional – but let’s be real)
2 T parsley, chopped
1 teaspoon truffle oil (if you have)
salt and pepper
If you are using dried mushrooms, reconstitute in one cup of hot water for 10 minutes. Carefully remove the mushrooms so that you don’t disturb the grit that will settled to the bottom. Set liquid aside and chop mushrooms. This is totally optional but will intensify mushroom flavor if you have.
Bring a large pot of salted water to a boil. Meanwhile, heat a large skillet over medium high heat. Add the olive oil and cook the shallots gently until translucent. Add the garlic and the chopped dried mushrooms (if using) continue cooking 2-3 minutes. Add the sliced fresh mushrooms to the pan, season with salt and pepper, and cook, stirring occasionally until the mushrooms have given up all of their liquid and that the liquid has evaporated. At this point, the mushrooms should have started to brown and form a nice glaze on the bottom of the pan.
Add the white wine, chicken stock and some of the reserved mushroom juice (again being careful not to add the grit that will have settled at the bottom). Increase heat and reduce to a glaze.
Meanwhile, add pasta to the water and cook. Drain the pasta, add the mushrooms along with the butter (or 3 T of olive oil). Turn off the heat and stir to combine and to melt the butter. Taste and adjust seasoning. Sprinkle with parsley, truffle oil and shaved parmesan.