FETTUCCINE WITH BRAISED MUSHROOMS AND BABY BROCCOLI
I buy baby broccoli at my local Trader Joe's. The stalks are thin, like broccoli raab's, and the flowers are delicate. If you really want an intense mushroom experience, seek out the fabulous mushroom fettuccine made by Al Dente Pasta. You can find it in gourmet markets, in catalogues such as Zingerman's, and online.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 1h45m
Yield Serves four to six
Number Of Ingredients 12
Steps:
- Place the dried mushrooms in a Pyrex measuring cup and pour on 2 cups boiling water. Let soak 30 minutes while you prepare the other ingredients. Place a strainer over a bowl; line it with cheesecloth, a coffee filter or paper towels; and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices, and measure out 1 1/2 cups of the broth. Rinse the mushrooms, away from the bowl with the broth, until they are free of sand. Squeeze dry and set aside. If very large, chop coarsely.
- Begin heating a large pot of water for the pasta. Heat the olive oil in a large, heavy nonstick skillet or saucepan over medium heat, and add the shallot. Cook, stirring for a few minutes, until tender, and add the fresh mushrooms and salt to taste. Cook, stirring often, until the mushrooms begin to soften and to sweat, about five minutes. Add the garlic, and continue to cook the mushrooms, stirring often, until they have softened a little more, about two minutes. Add the reconstituted dried mushrooms, the wine and rosemary (or thyme), and turn the heat to high. Cook, stirring often, until the wine evaporates and the pan is almost dry, five to 10 minutes. Stir in the mushroom broth. Bring to a simmer, and cook over medium heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick and gravy-like, about 20 minutes. Taste and adjust salt and pepper. Remove from the heat, and keep warm.
- When the pasta water comes to a boil, salt generously and add the baby broccoli. Blanch for five minutes, until tender but still bright. With a slotted spoon or skimmer, transfer to the pan with the mushrooms.
- Add the pasta to the boiling water. Cook al dente, until firm to the bite, following the directions on the package but checking a minute or two before the end of the designated cooking time. (Note that some egg noodles, such as Al Dente Pasta, take only three to four minutes). Add a ladleful of pasta cooking water to the mushrooms and baby broccoli, drain the pasta, and toss with the mushrooms and broccoli in a large pasta bowl or in the pan. Serve at once, passing Parmesan at the table.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 7 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 453 milligrams, Sugar 4 grams, TransFat 0 grams
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Bob Sowa
[email protected]This was a quick and easy recipe to make, and it turned out great! The flavors were well-balanced and the sauce was delicious. I would definitely make this again.
Aasha Thakuri
[email protected]This recipe was a bit more work than I expected, but it was worth it! The mushrooms were amazing and the sauce was so creamy and flavorful. I served it over fettuccine and it was a hit with my guests. I will definitely be making this again for specia
Kelly Elisha
[email protected]I followed the recipe exactly and the dish turned out great! The mushrooms were tender and flavorful, and the sauce was creamy and delicious. I served it over fettuccine and it was a hit with my family. I will definitely be making this again.
emma hugo
[email protected]This was a really good recipe. The mushrooms were tender and flavorful, and the sauce was creamy and delicious. I served it over fettuccine and it was a hit with my family. I will definitely be making this again.
Rose William
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved the flavor and texture of the dish. The mushrooms were especially delicious, and the sauce was so creamy and rich. I will definitely be making this recipe again.
michael farris
[email protected]This recipe was a bit more work than I expected, but it was worth it! The mushrooms were amazing and the sauce was so creamy and flavorful. I served it over fettuccine and it was a hit with my guests. I will definitely be making this again for specia
Sarpong Adom
[email protected]I followed the recipe exactly and the dish turned out great! The mushrooms were tender and flavorful, and the sauce was creamy and delicious. I served it over fettuccine and it was a hit with my family. I will definitely be making this again.
Andro hack
[email protected]This was a really good recipe. The mushrooms were tender and flavorful, and the sauce was creamy and delicious. I served it over fettuccine and it was a hit with my family. I will definitely be making this again.
Lilly Gee
[email protected]I'm not usually a fan of mushrooms, but I loved this dish! The mushrooms were cooked perfectly and they had a really nice flavor. The baby broccoli was also a great addition. It added a nice crunch and freshness to the dish. The sauce was also very g
Rpm Foysal
[email protected]This was a quick and easy recipe to make, and it turned out great! The flavors were well-balanced and the sauce was delicious. I would definitely make this again.
Ibou dieng
[email protected]This recipe was a bit more work than I expected, but it was worth it! The mushrooms were amazing and the sauce was so creamy and flavorful. I served it over fettuccine and it was a hit with my guests. I will definitely be making this again for specia
Jamal beelzai
[email protected]I followed the recipe exactly and the dish turned out great! The mushrooms were tender and flavorful, and the sauce was creamy and delicious. I served it over fettuccine and it was a hit with my family. I will definitely be making this again.
Sk Mashud Mashud
[email protected]This was a really good recipe. The mushrooms were tender and flavorful, and the sauce was creamy and delicious. I served it over fettuccine and it was a hit with my family. I will definitely be making this again.
Pachha Tamang
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved the flavor and texture of the dish. The mushrooms were especially delicious, and the sauce was so creamy and rich. I will definitely be making this recipe again.
Jaan Srinu
[email protected]This recipe was a bit more work than I expected, but it was worth it! The mushrooms were amazing and the sauce was so creamy and flavorful. I served it over fettuccine and it was a hit with my guests. I will definitely be making this again for specia
Jon Verge
[email protected]I followed the recipe exactly and the dish turned out perfectly. The mushrooms were tender and flavorful, and the sauce was creamy and delicious. I served it over fettuccine and it was a hit with my family. I will definitely be making this again.
Milon Huq
[email protected]This was a quick and easy recipe to make, and it turned out great! The flavors were well-balanced and the sauce was delicious. I would definitely make this again.
Aikita Mathis
[email protected]I'm not usually a fan of mushrooms, but I loved this dish! The mushrooms were cooked perfectly and they had a really nice flavor. The baby broccoli was also a great addition. It added a nice crunch and freshness to the dish. The sauce was also very g
muhammad chekene
[email protected]I made this recipe for a dinner party and it was a huge hit! Everyone raved about the flavor and texture of the dish. The mushrooms were especially delicious, and the sauce was so creamy and rich. I will definitely be making this recipe again.
Mahogany Domingue
[email protected]This fettuccine dish was an absolute delight! The mushrooms were rich and flavorful, and the baby broccoli added a nice touch of freshness. The sauce was creamy and flavorful, and the fettuccine was cooked perfectly al dente. I would definitely recom