A wonderful way to enjoy wild mushrooms is to saute them with shallots and herbs, and toss with pasta and a generous sprinkle of Parmesan cheese. It's earthy and hearty with the herbs lending freshness.
- 3 Tbs. olive oil
- 4 oz. pancetta, chopped
- 4 large shallots, diced
- 2 cloves minced garlic
- 3 tsp. minced or rosemary
- 1 and 1/2 pounds wild mushrooms, such as chanterelles, shiitake and/or cremini, sliced
- Coarse kosher salt and freshly ground pepper, to taste
- 2 cups chicken broth
- 3 tablespoons whipping cream
- 16 oz. (185 g.) dried egg fettuccine
- 3/4 cup (2 oz./60 g.) grated Parmigiano-Reggiano cheese
- 4 tablespoons 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 5 minutes. Add the shallots and rosemary and sauté until the shallots begin to brown, about 5 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. Add the whipping cream and combine.
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 - 10 minutes for dried pasta.