Fettuccine with Creamy Dried Mushroom and Sage Sauce
Serves 4 to 6
This creamy and delicious pasta recipe is perfect for a special occasion meal or entertaining, but quick and easy enough for a weeknight dinner. The truffle oil, which is optional, adds a very special flavor. Though a little pricy, unused truffle oil will last a long time if stored in the refrigerator and can be used in a variety of dishes.
- 2 ounces dried mushrooms, such as porcini
- Boiling water
- 2 tablespoons olive oil
- 2 tablespoons butter, preferably unsalted
- 1 medium shallot, chopped (about 1/4 cup)
- 2 teaspoons dried sage leaves
- 1 teaspoon dried marjoram leaves
- 1 teaspoon dried thyme leaves
- Salt and pepper to taste
- 1/2 cup dry white wine or vermouth
- 1 cup heavy or whipping cream
- 1/4 teaspoon freshly grated nutmeg
- 1 pound fettuccine
- 1 teaspoon truffle oil (optional)
- Freshly grated Parmesan cheese
Place the dried mushrooms in a bowl and add enough boiling water to cover. Soak until softened, about 30 minutes. Remove the mushrooms gently so as not to stir up any grit that accumulated in the bottom of the bowl. Squeeze out the excess moisture. Finely chop in a processor. Strain the soaking liquid through a cheesecloth or coffee filter. Measure out 1 cup for this recipe. Freeze any remaining broth for future use in a pan sauce or soup.
Heat a large sauté pan over medium-high. Add the olive oil and butter, then the shallots. Sauté until softened. Add the garlic, mushrooms, sage, marjoram, thyme, salt and pepper; sauté 1 minute to combine flavors. Add the wine, 1 cup reserved mushroom liquid, cream and nutmeg. Cook over high heat until reduced by about one-third.
Meanwhile, cook the pasta according to package directions for al dente. Drain the pasta and add to the sauce. Add the truffle oil and toss in the pan for about 1 minute. Serve immediately, passing the cheese separately.