Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Crusty Fettucini with Mushroom Sauce




Source of Recipe


Internet


List of Ingredients




Homemade pasta made w/ 4 eggs and 2 1/2 to 3 cups flour
6 quarts water
3 Tbsp salt
3 cups mushroom sauce
Olive oil

Recipe



Roll dough not too thin and cut into fettucine. Bring 6 quarts of water to a boil. Add pasta and salt; when boiling resumes, cook for 1 minute. Drain well, place in a large bowl with the mushroom sauce, and toss quickly to distribute the sauce evenly. Loosely cover with a clean towel and set aside for a few hours.

Heat 3 Tbsp of oil in a large frying pan. Pour half the dressed fettucine in the pan and flatten down with a spatula. Cook over very low heat, shaking the pan from time to time, until a golden crust is formed at the bottom. Turn by covering with a dish and flipping, then cook until golden on the other side. Repeat with the other half of fettucine.

Mushroom Sauce:
1/2 oz imported dried porcini mushrooms
1 cup warm water
2 lbs small, firm white mushrooms
6 Tbsp olive oil
2 Tbsp finely chopped onion
1 clove garlic, minced
1 Tbsp freshly chopped Italian parsley
1/4 tsp dried savory
1 tsp salt
1/4 tsp freshly ground black pepper
2 Tbsp tomato paste
1/2 c dry white wine

Soak dried mushrooms in 1 cup of warm water for 10 minutes. Lift them with a fork, reserving the water. Remove and discard any parts which still have sand attached and coarsely chop. Wash, drain, and thinly slice the fresh mushrooms. Place oil, onion, garlic, parsley, savory, salt, and pepper in a saucepan, and saute for 1/2 minute. Add the two mushrooms and cook over moderately high heat for 5 minutes, stirring frequently. Add tomato paste and wine and cook over high heat, stirring, until the alcohol has evaporated -- about 2 minutes. Add the reserved water from the soaked mushrooms, taking care not to include any sand that might remain at the bottom of the cup. Cook over high heat 5 minutes longer or until liquid is greatly reduced.