Fettucine With Creamy Wild Mushroom Sauce
1 cup hot water
2 lbs. mushrooms, variety
2 shallots, finely chopped
1 cup crème fraiche
¼ cup dry white wine
½ cup Parmesan cheese, grated
¼ cup dried porcini mushroom
3 Tbsp. clarified butter (ghee)
2 cloves garlic, minced
½ cup chicken stock
12 oz. fettucine (whole wheat, spelt, or sprouted pasta)
Sea salt and pepper to taste
Chives, for garnish
When selecting mushrooms, fresh mushrooms should be firm to the touch and not spongy. Look out for an exotic blend readily available at many markets, such as portabella, shiitake, crimini, oyster, and maitake.
Pour 1 cup hot water over porcini mushrooms and allow to soak for an hour. Remove mushrooms; strain soaking liquid through cheesecloth to remove impurities. Finely mince porcini mushrooms.
Slice your other mushroom selection. Heat a large heavy bottomed pan over high heat, and,working in batches, add a little butter and saute mushrooms in batches. Remove from pan and set aside. Reduce heat and saute shallots, garlic, and porcini mushrooms until softened. Turn heat up to medium high, add white wine and reduce down to syrupy consistency. Add chicken stock, mushroom broth, and simmer until reduced by half. Return mushrooms to the pan, add crème fraiche; season and allow to simmer gently for 10 minutes. Meanwhile, cook pasta in salted water to tender. Drain pasta, toss through the sauce. Serve topped with Parmesan and snipped chives. Serves 4.
Source: Chef Carol Green www.chefcarolgreen.com