Recipe Archives->Pasta->Tagliarini 03

Tagliarini Con Funghi Del Boschi
Serves 4

1/2 pound wild mushrooms
4 cups chicken stock
Salt and pepper to taste
4 tablespoons extra virgin olive oil
2 medium shallots, chopped
4 ounces dry vermouth
1 cup mushroom stock (see below)
1/2 pounds fresh tagliarini or dry fettuccine
4 tablespoons unsalted butter
1/2 cup chopped flat leaf parsley
1 tablespoon white truffle oil
1/2 cup grated Parmesan cheese (plus extra for the table)

Use a soft brush or damp towel to remove dirt from mushrooms. Trim
lower part of stem (approximately 1/8 inch) and cut mushroom in
half lengthwise.

For mushroom stock, bring 4 cups of chicken stock and reserved
mushroom stem trimmings to a boil. Lower heat and simmer until
reduced to 2 1/2 cups; strain and set aside.

For pasta, bring 8 quarts of water to a boil and add 1 tablespoon
salt.  To a heated (on medium high) 12-inch, nonstick saute pan,
add 3 tablespoons extra virgin olive oil.  Add shallots and cook
approximately 1 minute, until translucent but not browned.  Add
mushrooms, season with a pinch of salt and pepper, then saute 2
minutes until softened. Add vermouth and cook until evaporated.
Lower heat to  medium low and add 2 cups of mushroom stock.  

Drop fresh tagliarini pasta into boiling, salted water and cook
approximately 4 minutes. For dry pasta, follow instructions on box
(adding an additional 1/2 cup of stock to saute pan to accommodate
longer cooking time).  After pasta is cooked, add butter to saute
pan, and add drained pasta to pan with chopped parsley.  Turn off
heat and add truffle oil, one tablespoon extra virgin olive oil and
Parmesan; toss until evenly coated.  Season to taste.  Place in
large serving bowl and serve immediately with extra grated  cheese.

Printable version: tagliarini03.txt.