FETTUCCINE WITH SHIITAKE MUSHROOM SAUCE
Steps:
- Place dried mushrooms in medium bowl. Add hot water and let soak until softened, about 30 minutes. Remove mushrooms from water, squeezing excess water back into bowl. Strain and reserve soaking liquid. Slice mushrooms, discarding stems.
- Heat oil in heavy large skillet over medium heat. Add bacon and cook until fat renders, stirring frequently, about 3 minutes. Pour off half of fat. Add shallots to bacon in skillet and sauté 1 minute. Add dried and fresh mushrooms and rosemary and sauté 3 minutes. Add stock and mushroom-soaking liquid. Boil until liquid is reduced to glaze, about 10 minutes. Add half and half and simmer until beginning to thicken, about 5 minutes. Remove from heat. (Can be prepared 3 days ahead. Cover and refrigerate.)
- Add pasta to large pot of boiling salted water. Cook until just tender but still firm to bite, stirring occasionally.
- Meanwhile, rewarm mushroom sauce over medium-low heat.
- Drain pasta. Add to sauce and stir until coated. Mix in 2/3 cup Parmesan. Season with salt and pepper. Transfer to plates. Sprinkle with parsley.
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Di Hoadley
[email protected]Overall, this was a great dish. The sauce was flavorful and the mushrooms were cooked perfectly. I would definitely make this again.
Prince Aakash
[email protected]This dish was a disaster! The sauce was too thick and the mushrooms were rubbery. I will not be making this again.
Falak Sher
[email protected]I'm not sure what went wrong, but my sauce turned out grainy. I think I might have overcooked the mushrooms.
Natalie vance
[email protected]The sauce was a bit bland for my taste, but it was still a good dish. I think I would add more garlic and herbs next time.
Rairamzan Jani
[email protected]This dish was a bit too rich for my taste, but it was still very good. I think I would use less cream next time.
Shadow Wolfie
[email protected]I'm not a big fan of fettuccine, but I really enjoyed this dish. The sauce was so creamy and flavorful, and the mushrooms were cooked perfectly. I would definitely make this again, but with a different type of pasta.
Mohammed Abdulai
[email protected]This dish is a favorite in my household. The sauce is creamy and flavorful, and the mushrooms are always cooked perfectly. I usually serve it with a side of roasted vegetables.
Techno Khan
[email protected]I love this recipe! It's so easy to make and it always comes out delicious. I usually add a bit of garlic and chili flakes to the sauce for an extra kick.
S. R Mahmud
[email protected]This was my first time making fettuccine with shiitake mushroom sauce and it turned out great! The sauce was rich and creamy, and the mushrooms were tender and flavorful. I will definitely be making this dish again.
Legend Mudzviti
[email protected]I've made this dish several times now and it's always a winner. The sauce is so versatile, I've even used it on chicken and fish. It's also a great way to use up leftover mushrooms.
Nazrul lslam
[email protected]This dish was easy to make and it tasted delicious! I used a mix of shiitake and oyster mushrooms, and they both worked well in the sauce. I also added a bit of chopped spinach to the sauce for extra flavor and nutrition.
Amazia Kyei
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this dish. The sauce was creamy and flavorful, and the mushrooms were cooked perfectly. I would definitely make this again.
Keisha Wright
[email protected]I made this dish last night and it was a hit with my family! The sauce was so easy to make and it tasted amazing. The mushrooms added a really nice depth of flavor. I will definitely be making this again.
Sultan Mbr
[email protected]This fettuccine with shiitake mushroom sauce was a delight! The sauce was rich and flavorful, with a perfect balance of umami and earthiness. The mushrooms were tender and meaty, and the fettuccine was cooked to al dente perfection. I will definitely