by Bogre
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my 19 recipes »
Bogre's Notes:
Expand3/4 ounces dried porcini mushrooms Ask a question about this ingredient
1 parmesean heel Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1/4 pound bacon, sliced crosswise into 1/2-inch strips Ask a question about this ingredient
1/2 pound shiitake mushrooms, stems reserved and caps sliced thinly Ask a question about this ingredient
1 teaspoon fresh thyme, minced Ask a question about this ingredient
1 garlic clove, minced Ask a question about this ingredient
3/4-1 pounds Belgian endive, halved lengthwise and sliced 1/4-1/2-inch thin crosswise Ask a question about this ingredient
1 tablespoon worcestershire sauce Ask a question about this ingredient
1/2 cup dry white wine Ask a question about this ingredient
1 cup parmesean-mushroom broth (from porcini soaking liquid) Ask a question about this ingredient
1/3-1/2 cup heavy cream Ask a question about this ingredient
1 pound dried fettuccine Ask a question about this ingredient
salt and pepper, to taste Ask a question about this ingredient
Bring 1 1/4 cups water to a boil in a saucepan. Remove from heat. Set the dried porcinis in a bowl and pour the water over; cover and allow to steep for about half an hour. Meanwhile, stem the shiitakes. Slice the caps thinly and roughly chop the stems. Set the stems and the parmesean heel in the saucepan. When the porcinis are rehydrated, set a strainer over the saucepan, line with a paper towel, and strain the soaking liquid into the saucepan. Squeeze the mushrooms in the towel to extract as much liquid as possible. Rinse and dry the mushrooms and roughly chop. Allow the mushroom-parmesean liquid to simmer, covered, while you do the rest of your prep.
Ask a question about this stepMelt the butter in a large skillet or saute pan over medium heat. Add the bacon and fry until golden and starting to crisp. Add the porcinis, the sliced shiitakes, the thyme, a generous pinch of salt and a few grinds of pepper. Toss. Allow the mushrooms to give up their liquid and get some color, stirring or tossing to avoid burning anything. Add the garlic, stir until fragrant (about 30 seconds), then add the endive, again tossing to coat. Cook until the endive starts to wilt.
Ask a question about this stepAdd the worcestershire sauce, give a quick stir, then add the white wine. Cook until almost all evaporated, then strain the mushroom-parmesean broth into the skillet. Stir in the cream, bring to a boil, then reduce heat and allow to simmer while the pasta cooks. Season to taste with salt and pepper.
Ask a question about this stepBring a large pot of salted water to a boil and cook the fettuccine according to package directions. Drain and add to the skillet. Toss to combine. Serve with grated parmesean.
Ask a question about this step
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
