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Name: Fettuccine with Wild Mushroom Sauce Jb
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 tb Unsalted butter; 2 tb olive oil; 2 c Hot water; 1 oz Dried porcini mushrooms; 1 tb Chopped fresh thyme; 3/4 c Canned low-salt chicken; 8 tb Grated Parmesan fresh; 3/4 lb Fettucine; 1 lb Mixed fresh wild mushrooms,; 4 lg Garlic cloves, chopped

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INGREDIENTS

3 tb Unsalted butter
2 tb olive oil
2 c Hot water
1 oz Dried porcini mushrooms
1 tb Chopped fresh thyme
3/4 c Canned low-salt chicken
8 tb Grated Parmesan ; fresh
3/4 lb Fettucine
1 lb Mixed fresh wild mushrooms,
4 lg Garlic cloves, chopped

INSTRUCTIONS

Combine water and porcini in medium bowl. Let stand until porcini soften, about 40 minutes. Drain; reserve soaking liquid. Chop porcini coarsely. Heat oil in heavy large skillet over medium-high heat. Add fresh mushrooms and garlic and saute until brown, about 6 minutes. Add porcini and saute until fragrant, about 4 minutes. Add butter and thyme; stir 1 minute. Add broth and 1 1/4 cup reserved mushroom soaking liquid. Boil until sauce thickens slightly, about 5 minutes. Mix in 4 tablespoons cheese. (Can be prepared 1 hour ahead. Let stand at room temperature.) Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Bring sauce to simmer over medium-high heat. Drain pasta. Add to sauce; toss. Season with salt and pepper. Transfer pasta to bowl. Top with 4 tablespoons cheese. At the restaurant Becco in New York, where this dish is served, fresh porcini mushrooms are used when they are in season. Bon Appetit September 1995 Source: Becco; New York, NY Posted to MM-Recipes Digest V4 #305 by Julie Bertholf on Nov 24, 1997

NOTES

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Fettuccine with Wild Mushroom Sauce Jb

3 tb Unsalted butter
2 tb olive oil
2 c Hot water
1 oz Dried porcini mushrooms
1 tb Chopped fresh thyme
3/4 c Canned low-salt chicken
8 tb Grated Parmesan fresh
3/4 lb Fettucine
1 lb Mixed fresh wild mushrooms,
4 lg Garlic cloves, chopped

Combine water and porcini in medium bowl. Let stand until porcini soften,  about 40 minutes. Drain; reserve soaking liquid. Chop porcini coarsely.    Heat oil in heavy large skillet over medium-high heat. Add fresh mushrooms  and garlic and saute until brown, about 6 minutes. Add porcini and saute  until fragrant, about 4 minutes. Add butter and thyme; stir 1 minute. Add  broth and 1 1/4 cup reserved mushroom soaking liquid. Boil until sauce  thickens slightly, about 5 minutes. Mix in 4 tablespoons cheese. (Can be  prepared 1 hour ahead. Let stand at room temperature.)    Cook pasta in large pot of boiling salted water until just tender but still  firm to bite. Bring sauce to simmer over medium-high heat.    Drain pasta. Add to sauce; toss. Season with salt and pepper. Transfer  pasta to bowl. Top with 4 tablespoons cheese.    At the restaurant Becco in New York, where this dish is served, fresh  porcini mushrooms are used when they are in season.    Bon Appetit September 1995 Source: Becco; New York, NY  Posted to MM-Recipes Digest V4 #305 by Julie Bertholf  <jewel1@ix.netcom.com> on Nov 24, 1997

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Nutrition

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Serving Size: 1 Serving (499g)
Recipe Makes: 4 Servings

Calories: 900
Calories from Fat: 558 (62%)

Amt Per Serving		% DV

	Total Fat 62g	83 %
	Saturated Fat 36.3g	182 %
	Monounsaturated Fat 17.4g
	Polyunsanturated Fat 3.8g
Cholesterol 167.6mg		52 %
Sodium 258.4mg		9 %
Potassium 371.7mg		10 %
Total Carbohydrate 67.8g		20 %
	Dietary Fiber 9.3g	37 %
	Sugars, other 58.5g
Protein 21.5g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 900

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