A wonderful way to enjoy wild mushrooms is to sauté them with shallots and herbs, toss with tender pasta and crown the dish with Parmigiano-Reggiano cheese. For a final touch, offer chunks of the cheese drizzled with aged balsamic vinegar.
Fettuccine with Wild Mushrooms
1 Tbs. olive oil
1 1/2 oz. (45 g.) pancetta, chopped
3 large shallots, sliced
2 tsp. minced fresh thyme or rosemary
1/2 to 3/4 lb. (250-375 g.) wild mushrooms, such as chanterelles, shiitake and/or cremini, sliced
Coarse kosher salt and freshly ground pepper, to taste
3/4 cup (6 fl. oz./180 ml.) low-sodium chicken broth
6 oz. (185 g.) dried or 9 oz. (280 g.) fresh egg fettuccine
1/2 cup (2 oz./60 g.) grated Parmigiano-Reggiano cheese
Chopped fresh flat-leaf parsley for garnish
In a large fry pan over medium-high heat, warm the olive oil. Add the pancetta and sauté until brown, about 2 minutes. Add the shallots and thyme and sauté until the shallots begin to brown, about 4 minutes. Add the mushrooms, season with salt and pepper and sauté until tender, about 5 minutes. Add the broth and simmer until syrupy, about 3 minutes.
Meanwhile, bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until just tender, about 8 minutes for dried pasta or 4 minutes for fresh.
Drain the pasta and add to the mushroom mixture. Stir over medium heat until coated, then stir in the cheese. Taste and adjust the seasonings with salt and pepper. Divide the pasta between 2 warmed shallow bowls. Sprinkle with parsley and serve immediately. Serves 2.
Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd.