Fettuccine with Mustard Greens and Mushrooms

[Guest guest]

@@@@@

Fettuccine with Mustard Greens and Mushrooms

5 tablespoons Extra-virgin olive oil, plus a little more as necessary

4 cups roughly chopped fresh mushrooms such as shiitake or morel

Salt and freshly ground pepper

1 tablespoon minced garlic

1 tablespoon finely chopped fresh thyme

1/2 teaspoon fennel seeds

2 cups double-strength broth or 4 cups canned low-salt broth boiled

until reduced by half

4 cups packed roughly chopped mustard greens, green chard, or spinach

3/4 pound dried fettuccine

2 tablespoons unsalted butter

2 tablespoons finely chopped fresh flat-leaf parsley

About 1 cup freshly grated Parmesan cheese

 

 

 

 

 

Heat 1/4 cup of the olive oil in a large sautý pan over medium-high

heat until hot. Add the mushrooms and do not move them until they

begin to brown, about 1 minute. Then sautý until brown all over, about

5 minutes. Add another tablespoon olive oil if the pan is too dry.

Season with salt and pepper. Add the garlic and cook quickly until

light brown. Add the thyme, fennel seeds, and stock and bring to a

boil. Add the greens, season with salt and pepper, and simmer until

tender, about 5 minutes.

 

Meanwhile, bring a large pot of water to a boil and add salt. Add the

pasta and cook until al dente, about 12 minutes. Drain, refresh

quickly under cool running water, and toss with the remaining 1

tablespoon olive oil.

 

Stir the butter into the greens and add the pasta and parsley. Toss to

heat through and add ý cup of the Parmesan. Toss well again and pour

onto a heated swerving platter. Dust with another 1 to 2 tablespoon

Parmesan and pass the remaining cheese at the table.

 

Serves 4

 

Source: Tra Vigne Cookbook by Michael Chiarello

Formatted by Chupa Babi in MC: 10.27.06

 

Morels begin to grow in Napa Valley's surrounding mountains after the

autumn rains begin. I get a sense of cooking straight off the land

when my friends and I take time to go mushroom hunting in the hills.

We pick wild mustard on the way down, then our hunger marches us

straight to the kitchen to cook a dish very like this one.

 

-----