TAGLIATELLE W/ WILD MUSHROOM SAUCE
½ oz dried porcini mushrooms
1 tsp olive oil
½ large shallot, thinly sliced
1 clove garlic, minced
1½ lbs wild mushrooms, cleaned
1 tsp fresh thyme
1 Tbs chopped fresh oregano
1 tsp salt
¼ tsp freshly ground black pepper
1 Tbs Madeira wine
1 cup chicken or vegetable broth
8 oz tagliatelle pasta
6 oz baby spinach
1. Place the porcini mushrooms in a small bowl, add ¾ cup boiling water, and let sit 30 minutes. Strain; coarsely chop mushrooms; set aside. Pour liquid through a coffee filter to strain; set aside.
2. Place wok over high heat; add olive oil. When hot, add shallot and garlic; sauté 1 minute. Add reserved porcini mushrooms, wild mushrooms, thyme, oregano, salt and pepper; cook, stirring constantly, until softened and lightly browned, about 6 minutes. Add Madeira wine, reserved porcini soaking liquid, and broth; cook until liquid is reduced by half, about 4 minutes. Remove from heat.
3. Meanwhile, bring a pot of water to a boil over high heat. Add pasta; cook until al dente. Drain; add to mushroom sauce with spinach. Stir until combined and spinach is wilted.
4. Serve immediately.
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