By: Pasta Poetry
- Fresh Porcini (handful) or any combo of fresh wild mushrooms
- olive oil & butter
- 1 shallot
- dry white wine
- demi glace or glace de viande (optional)
- parsley chopped
- Pasta Poetry Fettuccine or Pappardelle
- Bring a pot of water salted with sea salt to a gentle boil.
- Using several varieties of choice (porcini, cremini, oyster, shiitake, etc.), cut mushrooms uniformly but in different shapes.
- In a large pan, sauté slowly: chopped shallots to taste, finely sliced endive, until just wilted, and add mushrooms. Use good fresh olive oil and butter. Cook until golden brown on both sides and add a big splash of a high acid white wine.
- Add a good spoonful of demi-glace if you have some and set aside until pasta cooks.
- Cook pasta until barely tender and then add pasta still dripping with water to mushrooms, tossing several times to coat, until the texture is just right for you (adding pasta water if necessary); salt & pepper. Arrange on a hot plate with a swirl of your best olive oil, chopped fresh parsley, arugula or basil and fresh lemon zest to taste.
Notes: Don’t forget, this is just a map. Many wonderful flavors go beautifully with this porcini, so be inventive. Just beware of over-saucing. This authentic “laminated” or rolled pasta stands alone, is delicate and porous and does not tolerate massive saucing techniques used with extruded products. Choose FRESH and uniform mushrooms. For 8 oz of pasta, use (maximum) around a pound. Use more if you like, but try not to overdress the pasta. Always add water to have a nice wetness about the sauce if it begins to absorb and dry a bit.
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