French In A Flash: Creamy Mushroom Fettuccine Recipe

• 1/2 cup low-sodium organic chicken stock
• 1/4 ounce dried wild mushrooms
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 pound cremini mushrooms, cut into eighths
• 1 extra large shallot, minced
• 2 medium cloves garlic, chopped
• 2 teaspons fresh picked thyme leaves
• Kosher salt
• Freshly cracked black pepper
• 1 pound dry fettuccine
• 1/2 cup creme fraiche
• 1/2 cup finely grated Parmesan

1. Bring a large pot of salted water to a boil. In a small covered pot, heat the stock and dried mushrooms together over medium heat until simmering. Remove from heat and allow them to rest for 10 minutes. In a large, high-sided braising pot, heat the butter and olive oil over medium heat until foaming subsides. Add the cremini mushrooms and saute, stirring often, until golden brown, 6 to 7 minutes. Add the shallot, garlic, and thyme, and season with salt and pepper. Reduce heat to low and cook, stirring frequently 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 off the heat, and cover the pot.
2. Cook the fettuccine until al dente, reserving 1/4 cup of cooking water before draining.
3. In a mini food processor, blend together the reconstituted dried mushrooms and the creme fraiche. Add the mixture to the fresh sauteed mushrooms, and stir to melt the creme fraiche 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.

chicken, mushrooms, unsalted butter, olive oil, mushrooms, shallot, garlic, fresh picked thyme, kosher salt, freshly cracked black pepper, fettuccine, crueme fraueeche, parmesan

Taken from www.seriouseats.com/recipes/2011/02/creamy-mushroom-fettuccine-recipe.html (may not work)