| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Tasse | water hot |
| 1 x ca. 30 g | Dried porcini mushrooms |
| 2 Esslöffel | olive oil |
| 1 x ca. 450 g | Mixed fresh wild mushrooms, such as oyster, crimini and shiitake with stems trimmed, sliced |
| 4 gross | cloves garlic chopped |
| 3 Esslöffel | butter unsalted |
| 1 Esslöffel | thyme fresh, chopped |
| 3/4 Tasse | Canned low-salt chicken broth |
| 8 Esslöffel | Parmesan cheese freshly grated |
| 3/4 x ca. 450 g | Fettucine |
|
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.
|
|
Anmerkungen zum Rezept:
|
