Orecchiette With Two Mushroom Sauce - xpost

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Orecchiette With Two Mushroom Sauce

 

Recipe By :The Complete Book Of Pasta And Noodles

Serving Size : 4 Preparation Time :0:00

Categories : Cauliflower

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

1 medium onion -- minced

2 medium garlic cloves -- minced

1 teaspoon minced fresh rosemary leaves

1 pound white button mushrooms -- stems trimmed & sliced thin

1 ounce dried porcini mushrooms -- rehydrated

- strained, and chopped coarse

- reserve soaking liquid

salt and ground black pepper

2 tablespoons fresh flat-leaf parsley leaves -- minced

1 pound orecchiette or other small -- shell shaped pasta

 

1. Heat the butter and oil over medium heat in a large saute pan. Add the onion

saute until translucent, about 5 minutes. Add the garlic and rosemary; saute

until the garlic is golden, about 1 minute.

 

2. Add the button mushrooms saute until golden and the liquid evaporates, about

8 minutes. Add the chopped porcini; saute to release the flavors, 1 to 2

minutes. Season with salt and pepper to taste. Add the soaking liquid bring to a

simmer. Stir in the parsley and adjust the seasonings.

 

3. Meanwhile, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon

salt and the pasta to the boiling water. Cook until al dente. Drain the pasta

and return it to the cooking pot. Toss with the sauce. Divide among 4 pasta

bowls and serve immediately.

 

The Complete Book Of Pasta And Noodles by the Editors of Cook's Illustrated

magazine

 

Typos by BrendaAdams

 

Source:

" The Complete Book Of Pasta And Noodles by the Editors of Cook's

Illustrated magazine "

 

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NOTES : Button mushrooms get a tremendous boost from a handful of dried porcini.

For added creaminess, stir in 1/3 cup grated parmesan cheese with sauce and

pasta. Serves 4.