- 1/2 cup low-sodium organic chicken stock (use water if vegetarian)
- 1/4 ounce dried wild mushrooms
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 pound cremini mushrooms, cut in eigths
- 1 extra large shallot, minced
- 2 cloves garlic, chopped
- The leaves from 2 large stems fresh thyme
- Kosher salt
- Freshly cracked black pepper
- 1 pound dry fettuccine
- 1/2 cup crème fraîche
- 1/2 cup finely grated Parmesan
Bring a large pot of water to boil. In a small covered pot, heat the stock and dried mushrooms together over medium heat, to reconstitute the mushrooms. In a large, high-sided braising pot, heat the butter and olive oil over medium heat. Add the mushrooms and sauté, stirring often, until golden brown, 6 to 7 minutes. Add the shallot, garlic, and thyme, and season with salt and pepper. Sauté on low until the shallot is soft, 1 to 2 minutes. Remove the reconstituted dried mushrooms from the stock. Add the stock to the fresh mushrooms and shallots, and cook until almost absorbed, 1 minute. Turn of the heat, and cover the pot.
Salt the boiling water, and cook the fettuccine until al dente, reserving 1/4 cup of cooking water before draining.
In a mini food processor, blend together the reconstituted dried mushrooms and the crème fraîche. Add the mixture to the fresh sautéed mushrooms, and stir to melt the crème fraîche into a sauce. Toss in the pasta, and add just enough pasta water for the mushrooms mixture to lightly coat the strands of pasta. Toss with Parmesan, and serve alongside a sliced seared steak, or on its own with a drizzle of black truffle oil.
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