Wild-Mushroom Pasta

Ingredients

• 0.3 teaspoon pepper black
• 0.5 lb cremini mushrooms fresh trimmed sliced
• 0.7 oz porcini mushrooms dried
• 0.5 lb egg fettuccine dried
• 0.3 cup chives fresh chopped
• 2 tablespoons flat-leaf parsley fresh chopped
• 0.8 lb mushrooms wild mixed fresh such as oyster, chanterelle, or porcini, trimmed and sliced lengthwise 1/
• 1 large garlic clove minced
• 0.5 teaspoon juice of lemon fresh
• 1.5 teaspoons lemon zest fresh finely grated
• 6 servings accompaniment: parmigiano-reggiano grated
• 0.8 teaspoon salt 
• 5 tablespoons butter unsalted
• 1.8 cups boiling-hot water 

Equipment

• bowl
• frying pan
• ladle
• pot
• sieve
• colander

Directions

1. Soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes.
2. Drain in a paper-towel-lined sieve set over a bowl and reserve soaking liquid, then rinse soaked mushrooms. Pat dry and finely chop.
3. 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.
4. 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.
5. Drain pasta in a colander, then add it to mushrooms in skillet.
6. 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.
7. Add chives, parsley, lemon zest, and juice, then toss well.
8. Serve immediately with cheese and pepper to taste.
9. Fresh hen-of-the-woods, beech (also called shimeji), or any other wild mushrooms can be substituted for the mixed fresh wild mushrooms.Nutritional Information
10. Gourmet
11. See Nutrition Data's analysis of this recipe ›