Fettuccine Al Funghi Food

TAGLIATELLE WITH MUSHROOMS (TAGLIATELLE AI FUNGHI)

Steps:

• Add dried mushrooms and 1 cup water and bring to a boil. Turn of the heat and allow the mushrooms to soak for 5 minutes.
• Once the porcini mushrooms have reconstituted, remove the mushrooms and pour the liquid through a sieve to get rid of any grit. Save the liquid (this is now the stock) and the mushrooms and set aside.
• In a large sauté pan heat the olive oil over medium heat. Add the shallot and sauté until lightly browned.
• Add the sliced porcini mushrooms and cook until browned. You may find that the mushrooms absorb the oil, if this is the case add another tablespoon.
• Add 4 turns of freshly ground black pepper and a small pinch of salt.
• Remove the pan from the heat and add the wine and scrape any bits that are stuck to the pan.
• Return the pan to the heat and cook for about 2 minutes or until the wine has reduced slightly.
• Add, 1/2 cup of the mushroom liquid from steps 1-3 and the reconstituted (dried) mushrooms. Increase the heat to high and simmer until reduced slightly.
• Bring a large pot of water to a boil and into boiling water and cook. 2-3 minutes for fresh pasta or according to the package directions for dried.
• Add the parsley and parmesan cheese to the mushroom mixture, toss with the pasta and serve with freshly grated parmesan cheese.

TAGLIATELLE AI FUNGHI (TAGLIATELLE WITH MUSHROOMS)

Steps:

• Add the porcini mushrooms to a small bowl and cover them with boiling water. Leave aside.
• Boil the pasta in salted water until it reaches an almost al dente stage. Reserve 1 cup of water (about 200 ml) before draining.
• In a frying pan, melt the butter, and add the chopped shiitake mushrooms. Cook for 4-5 minutes until they are tender and lightly browned.
• In the meantime, drain the porcini mushrooms, chop them coarsely, and add to the pan. Cook for 1 more minute.
• Add the double cream and continue to stir until it evaporates, about 2 minutes, taking care to scrape the bits on the bottom regularly.
• Add the mascarpone and half of the pasta water. Cook until the sauce is creamy. Add more water if needed, but keep in mind the sauce should be creamy, not watery.
• Add the drained pasta and toss it over moderate heat, until it's cooked through (about 2-3 minutes). Add more pasta water if needed.
• Serve immediately.

LINGUINI AI FUNGHI

Steps:

• Boil 6 quarts of water in a large pot. Once the water is boiling, add 2 tablespoons salt. Preheat the oven to 350 degrees F.
• Add 3 quick sprays of nonstick cooking spray to a large ovenproof saute pan or small roasting pan over medium heat. Once hot, add the garlic and onions, then cover and cook, stirring occasionally, until they have softened, about 2 minutes. Add 1 1/2 cups of the mushrooms and stir, then cover and cook until the mushrooms begin to steam, about 1 minute. Transfer the pan to the oven and cook, covered, until the mushrooms are soft, about 5 minutes. Grate the dried mushroom into the pan.
• Add the brandy, chicken stock and evaporated skim milk and bring to a simmer, then cook for about 5 minutes to let the flavors combine. Add the cinnamon and nutmeg.
• Meanwhile drop the pasta into the boiling water and cook to al dente according to the package instructions.
• Mix the arrowroot with 1 teaspoon of water, then add to the mushrooms and simmer, gently stirring, until thickened, about 1 minute. Add half the cheese and stir into the sauce. Drain the pasta and add to the sauce along with the remaining sliced mushrooms; cook over high heat, stirring, until the pasta holds the sauce. Divide the pasta among 4 bowls and sprinkle evenly with the remaining cheese.

LINGUINE AI FUNGHI - LINGUINE WITH MUSHROOM SAUCE

Steps:

• Cook linguine in a pan or pot of salted water for around 10 minutes to achieve al dente texture.
• Heat olive oil in a large pan and cook the mushrooms for about 5 minutes until they're all soften.
• Season the mushrooms with salt and pepper. Add the unsalted butter and cook until the butter is melted for about 3 minutes.
• Add the pasta to the sauce. Add the parmesan and toss to coat the pasta in the sauce.
• Ready to serve~.

PENNE AL FUNGHI PORCINI (PIERCE BROSNAN'S FAVE)

Steps:

• Heat the oil in a large skillet over medium-high heat, and sauté the sliced porcini mushrooms with the garlic and parsley till tender, about 5 minutes. Season with salt and pepper.
• Add the wine and let it all simmer until the wine evaporates, about 5-8 minutes. Add the tomatoes(If you have used reconstituted porcini mushrooms, add the reserved soaking liquid now) and cook for 5 to 7 minutes.
• Meanwhile, boil the penne until al dente. Drain the pasta and add it to the sauce together with the grated cheese. Let cook for 2 minutes at low heat. Taste for seasoning.
• Serve piping hot. Pass extra cheese for sprinkling. Enjoy!