Aired March 13, 2017
1/2 cup dried porcini mushrooms
1 to 1 1/2 cups chicken or vegetable stock
2 tablespoons olive oil
2 tablespoons butter
1 1/2 pounds mixed fresh mushrooms, such as cremini, hen-of-the-woods and stemmed shiitake, wiped clean then sliced
2 large shallots, chopped
4 large cloves garlic, chopped or grated
8 to 10 sage leaves, thinly sliced
About 2 tablespoons thyme, leaves stripped from stems and chopped
Zest (about 1 1/2 teaspoons) and juice (about 1/4 cup) of 1 lemon, divided
Salt and pepper
1 pound spaghetti
1 bottle white wine, such as Pinot Grigio
About 1 cup freshly grated Pecorino Romano, plus more for passing
EVOO – Extra Virgin Olive Oil, for drizzling
3 to 4 tablespoons finely chopped chives
Bring a large pot of water to a boil for the pasta.
Place the dried porcinis in a small saucepan and add just enough stock to cover. Bring to a low boil over high heat then reduce the heat to medium-low and simmer until mushrooms reconstitute, 2-5 minutes.
In a large skillet, heat the olive oil, two turns of the pan, over medium-high and melt butter into the oil. Working in two batches, add the fresh mushrooms and cook, stirring occasionally, until brown and fragrant, 3-5 minutes. Return all the cooked mushrooms to the skillet; add the shallots, garlic, herbs and lemon zest to the sauce; season with salt and pepper. Cook, stirring often, until the shallots soften, about 2 minutes.
Salt the boiling water, add the pasta and cook until a few minutes shy of al dente, about 5 minutes.
Using a slotted spoon, transfer the porcinis to a work surface; chop and add to the sauce.
Pour in the soaking liquid, leaving any grit behind. Add the wine and bring to a boil. Reduce the heat to medium-low and simmer until slightly reduced, about 3 minutes.
Drain the pasta and add it to the sauce; toss over medium-low until the pasta is al dente and absorbs some of the sauce, about 3 minutes. Remove from the heat; stir in the lemon juice and 1 cup cheese. Drizzle with EVOO to marry the sauce to the pasta, top with the chives and serve.
Veal or Chicken Ragu with Mushrooms and Marsala
Two Mushroom Bourguignon
Spaghetti with Sausage, Mushrooms and Fennel