FETTUCCINE WITH BRAISED MUSHROOMS AND BABY BROCCOLI
I buy baby broccoli at my local Trader Joe's. The stalks are thin, like broccoli raab's, and the flowers are delicate. If you really want an intense mushroom experience, seek out the fabulous mushroom fettuccine made by Al Dente Pasta. You can find it in gourmet markets, in catalogues such as Zingerman's, and online.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 1h45m
Yield Serves four to six
Number Of Ingredients 12
Steps:
- Place the dried mushrooms in a Pyrex measuring cup and pour on 2 cups boiling water. Let soak 30 minutes while you prepare the other ingredients. Place a strainer over a bowl; line it with cheesecloth, a coffee filter or paper towels; and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices, and measure out 1 1/2 cups of the broth. Rinse the mushrooms, away from the bowl with the broth, until they are free of sand. Squeeze dry and set aside. If very large, chop coarsely.
- Begin heating a large pot of water for the pasta. Heat the olive oil in a large, heavy nonstick skillet or saucepan over medium heat, and add the shallot. Cook, stirring for a few minutes, until tender, and add the fresh mushrooms and salt to taste. Cook, stirring often, until the mushrooms begin to soften and to sweat, about five minutes. Add the garlic, and continue to cook the mushrooms, stirring often, until they have softened a little more, about two minutes. Add the reconstituted dried mushrooms, the wine and rosemary (or thyme), and turn the heat to high. Cook, stirring often, until the wine evaporates and the pan is almost dry, five to 10 minutes. Stir in the mushroom broth. Bring to a simmer, and cook over medium heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick and gravy-like, about 20 minutes. Taste and adjust salt and pepper. Remove from the heat, and keep warm.
- When the pasta water comes to a boil, salt generously and add the baby broccoli. Blanch for five minutes, until tender but still bright. With a slotted spoon or skimmer, transfer to the pan with the mushrooms.
- Add the pasta to the boiling water. Cook al dente, until firm to the bite, following the directions on the package but checking a minute or two before the end of the designated cooking time. (Note that some egg noodles, such as Al Dente Pasta, take only three to four minutes). Add a ladleful of pasta cooking water to the mushrooms and baby broccoli, drain the pasta, and toss with the mushrooms and broccoli in a large pasta bowl or in the pan. Serve at once, passing Parmesan at the table.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 7 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 453 milligrams, Sugar 4 grams, TransFat 0 grams
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pall mall
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The flavors are incredible! The mushrooms are so rich and flavorful, and the baby broccoli adds a nice touch of freshness. The sauce is also really creamy and delicious. I ser
Caitlyn Grant
[email protected]I've made this recipe a few times now and it's always a hit. It's a great weeknight meal because it's quick and easy to make. The flavors are also really well-balanced. I love the combination of the earthy mushrooms, the sweet baby broccoli, and the
gamerlegion
[email protected]This is one of my favorite recipes! It's so easy to make and it always turns out delicious. I love the combination of flavors and textures. The mushrooms are so tender and flavorful, and the baby broccoli adds a nice crunch. The sauce is also really
Rai Sheri
[email protected]Overall, I thought this recipe was pretty good. It was easy to make and the flavors were nice. I would have liked it a bit more if the sauce had been thicker, but that's just a personal preference. I'll definitely make this again.
Robet Heyward
[email protected]This recipe has potential, but it needs some tweaking. The flavors were good, but the dish was a bit dry. I think it would have been better with a little more sauce. I'll also try adding some chopped nuts or seeds for a bit of extra crunch.
Mehar Husnain
[email protected]I'm not sure what went wrong, but my dish turned out terrible. The sauce was watery and tasteless, and the mushrooms were tough and chewy. I followed the recipe exactly, so I'm not sure what happened. I guess I'll have to try it again and see if I ca
Princess E
[email protected]I thought this recipe was just okay. The flavors were a bit bland for my taste, and the sauce was a little too thin. I think I would have liked it better if I had added some more garlic and herbs. I'll probably try it again with some modifications.
Sk kobra Bay
[email protected]This dish was a bit more work than I expected, but it was worth it. The flavors were incredible, and the presentation was beautiful. I served it to a group of friends for dinner, and they all raved about it. I'll definitely be making this again for s
Pratima Gurung
[email protected]I was pleasantly surprised by how much I enjoyed this dish. I'm not a vegetarian, but I'm always looking for new and interesting vegetarian recipes. This one definitely fits the bill. The mushrooms were especially delicious, and the sauce was rich an
shyar ibrahim
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit. The sauce is so creamy and flavorful, and the mushrooms and broccoli add a nice touch of texture. I usually serve it with a side salad and some crusty bread. It's a perfe
Sugar Foot
[email protected]I love how versatile this recipe is. I didn't have baby broccoli on hand, so I used regular broccoli instead. I also added some chopped sun-dried tomatoes for a bit of extra flavor. The dish turned out great, and my family loved it. I can't wait to t
Nyabalang Gatwech Pur
[email protected]This dish was a breeze to make, and it turned out even better than I expected. The instructions were clear and easy to follow, and I didn't have any trouble finding the ingredients. The flavors were well-balanced, and the dish was hearty and satisfyi
LPS ilex
[email protected]I'm not usually a fan of mushrooms, but this recipe changed my mind. The braised mushrooms were so tender and flavorful, and they paired perfectly with the baby broccoli and fettuccine. The sauce was light and creamy, and it brought all the elements
Rebotile Carlifonia
[email protected]This recipe is an absolute gem! The combination of braised mushrooms, baby broccoli and fettuccine is pure culinary magic. I followed the recipe to a T and the result was a dish that was both elegant and comforting. The flavors were rich and complex,