Fettuccine in Mushroom Broth with Truffle Oil March 12, 2009

Sounds luxurious … and tastes just like it sounds (but believe me, it won’t break the bank).  Last night consisted on giving in to my pregnant-lady-like-hankering for pasta and mushrooms (no, I am not even remotely with child … I just obsess over food like someone who is!) … by satisfying my craving with one amazing savoury dish!  I happened to have Truffle oil  – it’s a long story – and one incredible bag of organic whole-wheat pasta.  Lucky me!  If you don’t have Truffle oil, you can substitute another oil like walnut or almond or a high-quality olive oil.  Don’t be afraid of the ‘brothy-ness’ of this dish.  The pasta soaks up most of the liquid and what you’re left with is something spectacular!  Good for a date night or one of those dinners where you just have to make all your friends jealous of your mastery in the kitchen.

Ingredients:

* 2 Tbsp olive oil

* 1 cup dried porcini mushrooms

* 2 cups shiitake or cremini mushrooms, stemmed and diced

* ½ cup finely chopped shallots

* 3 cloves garlic, minced (1 Tbps)

* 1 cup stock (I used mushroom stock!) or water

* 1 cup dry white wine (and 2 cups for you!)

* ½ cup frozen peas

* 1 Tbsp chopped fresh Italian parsley

* 3 tsp truffle oil, divided

* 8 oz fettuccine or any other noodle you desire

Directions:

1) Boil the stock (or some water) and place dried mushrooms in 1 cup of the boiled liquid – and allowthe mushrooms to hydrate for about 30 min.

2) Heat olive oil in very large skillet over medium-high heat, add porcini mushrooms, shallots, and garlic, season with salt and pepper, and sauté 5 minutes, or until mushrooms are soft.

2) Remove the now hydrated mushrooms, squeeze dry, and ad to skillet and sauté for another 2-3 min.  NOTE – do not throw out the liquid, keep it for later!!!

3) Add wine and the remaining stock, and simmer 10 minutes, or until mushrooms are very tender.

4) Add peas, simmer 2 minutes more, then stir in parsley and 1 tsp. truffle oil (season with salt and pepper again if necessary).

5) Meanwhile, cook fettuccine in large pot of boiling salted water according to package directions until al dente (usually 7-12 min, depending on the noodle).

6) Drain pasta, and toss with mushroom sauce, then drizzle 1/2 tsp. truffle oil over each serving, and sprinkle with grated parmessean.