Wild Mushroom Rapini Fettucine Recipes

Steps:

• In a large stock pot, bring salted water to a boil.
• In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the Mushroom Stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.
• Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.
• Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.

Steps:

• Soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes. Drain in a paper-towel-lined sieve set over a bowl and reserve soaking liquid, then rinse soaked mushrooms. Pat dry and finely chop.
• Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté fresh mushrooms with garlic, salt, and pepper, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, 5 to 7 minutes. Stir in chopped soaked mushrooms and reserved mushroom-soaking liquid and simmer 1 minute, then remove from heat.
• Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Ladle out and reserve 1/4 cup pasta cooking water. Drain pasta in a colander, then add it to mushrooms in skillet. Add remaining 2 tablespoons butter and cook over moderately high heat, tossing and adding some pasta-cooking liquid if necessary to lightly coat, 1 minute. Add chives, parsley, lemon zest, and juice, then toss well. Serve immediately with cheese and pepper to taste.

Steps:

• Brush off any dirt from the mushrooms with a pastry brush or a tea towel. Slice the mushrooms thinly, but tear any larger mushrooms, like girolles, chanterelles. and blewits in half. Put the olive oil in a very hot frying pan, and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and chile with a pinch of salt (it is very important to season mushrooms slightly, as it really brings out the flavor). Continue to fry fast for 4 to 5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season, to taste.
• Meanwhile, cook the pasta in boiling, salted water until al dente. Drain and add to the mushrooms, with the Parmesan, parsley, and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.

Steps:

• Bring a large pot of generously-salted (very important as this dish is so simple) water to a boil and cook pasta to just under al dente according to package instructions. If the package says 9 minutes, take out around 7. Reserve 1 cup of starchy pasta water before straining.
• In a dry, heavy-bottom skillet set over medium-high heat, brown mushrooms in batches until golden and crisp. I browned each variety of mushroom on its own as they may have different moisture levels. It should take about 6-7 minutes per batch to get them nice and golden - don't rush this part. It's the big flavour maker!
• Once all your mushrooms have been browned, remove everything from the pan. Add the butter and olive oil to pan and let it get shimmering and hot. Add the garlic and let it cook until fragrant, 1 minute. Add the mushrooms, parsley and red pepper flakes and sauté until everything is combined, 1-2 minutes. Remove from heat.
• Strain pasta (don't forget to reserve 1 cup starchy water), and add back to large pot. Scoop the mushroom mixture into the pasta, making sure to really scrape all the good bits from the pan, with the Parmesan cheese and 1/4 cup of starch water and toss. If it's too dry, add more water a little at a time until you've got a nice, loose mushroom sauce coating all the noodles. Taste for seasoning and add salt if needed.
• Garnish each serving with pine nuts, extra cheese, parsley and fresh ground pepper.
• For more information visit mushrooms.ca.

Steps:

• Soak porcini in cup of boiling water 30 minutes. Trim stalks from the fresh mushrooms, wash off grit under cold running water and slice into one-and-a-half-inch pieces.
• Using a large skillet, soften the garlic and the shallots in two tablespoons butter and oil. Meanwhile, bring six quarts salted water to a boil.
• Strain the porcini through a paper towel, reserving the soaking liquid. Chop the porcini and add them to the skillet with the thyme, salt and pepper and white wine. Cook over moderate heat, stirring occasionally, for about 20 minutes. Add the porcini cooking liquid and continue to cook over moderate heat until it has almost evaporated.
• Meanwhile, cook the fettuccine until al dente. Drain and toss in a heated bowl with the remaining tablespoon butter (you could use truffle oil instead).
• Over moderate heat, stir the creme fraiche into the mushrooms. Correct seasoning and pour them over the fettuccine. Toss, sprinkle with parsley and serve. Pass the cheese separately.