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–+ servings

Mushroom Medley Fettuccini

Marla Hingley
By soaking the dried mushrooms, then using all that flavor-infused water an earthy rich sauce is created.
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 2 oz dried sliced mushrooms (porcini, shitaki, portabello, etc)
  • 1 ½ - 2 cups GF beef stock or vegetable
  • 3 Tbsp olive oil
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 ½ tsp dried thyme
  • Salt and pepper to taste
  • 2 Tbsp tomato paste
  • ½ cup dry white wine
  • 2 Tbsp butter or margarine
  • 12 oz GF fettuccini
  • 1 tsp lemon juice
  • ¼ cup Italian parsley chopped
  • Parmesan cheese garnish (optional)

Instructions
 

  • In a small sauce pan add mushrooms and 1 ½ cups stock, bring to a low simmer. Reduce to low and let simmer for 20 minutes until mushrooms are tender. Add a bit more stock as it evaporates – you want to end up with at least ¾ cup of liquid.
  • After the mushrooms are tender, drain liquid (reserve) and chop mushrooms up. If desired, strain the liquid through a cheesecloth to remove any grit, and set aside.
  • In a large skillet, sauté onions, garlic, and thyme with oil until soft. Add the tomato paste and stir for about 1 minute, then add wine. Simmer until reduced by half.
  • Add in mushrooms and liquid, and stir in butter. Season to taste with salt and pepper.
  • Just before serving, stir in the lemon juice and parsley. Toss with cooked pasta and top with cheese if desired.
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