INGREDIENTS:
- ½ ounce dried porcini mushrooms
- 1 cup hot water
- 1 tablespoon extra virgin olive oil
- 8 ounces fresh shiitakes, stems removed
- 2 cloves garlic
- 1 large bay left
- ½ cup dry white wine
- 1 pound fettuccine
- ¼ cup crème fraîche
- ¼ cup chicken stock
- 1 teaspoon freshly ground black pepper
- 1 cup finely shredded Gruyère cheese
- 1 tablespoon extra virgin olive oil
- 8 ounces Portobello mushroom caps, cut into ½-inch-wide slices
- ½ cup chopped parsley
DIRECTIONS:
1. Pour nearly boiling water over dried porcini mushrooms and let stand until softened, at least 20 minutes. Take out mushrooms and squeeze them, saving the water. Chop mushrooms finely and reserve. Heat pot of water for pasta.
2. In a large sauté pan, heat olive oil over medium-high heat. Add chopped shiitakes and sauté until they give up some liquid. Add garlic bay leaf, wine, ½ cup of the mushroom soaking water, and chopped porcinis. Bring to a boil and reduce until mixture is dry.
3. Cook pasta in pot of boiling water. Heat a skillet over high heat until very hot. Pour in olive oil, then add sliced portobellos. Cook, turning often, until mushrooms shrink to about half their size and get quite golden brow, about 3 to 4 minutes. Remove from heat.
4. Toss in cheese and stir to melt, then add drained pasta to pan and toss to coat. Cook for a minute, adding a little of the remaining mushroom water if pasta appears too dry. Season to taste with salt and pepper. Transfer to a serving bowl and top with chopped parsley and seared portobellos.
SERVES 4
