Creamy Mushroom Fettuccine
- 1/2 cup low-sodium organic chicken stock
- 1/4 ounce dried wild mushrooms
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 pound cremini mushrooms, cut into eighths
- 1 extra large shallot, minced
- 2 medium cloves garlic, chopped
- 2 teaspons fresh picked thyme leaves
- Kosher salt
- Freshly cracked black pepper
- 1 pound dry fettuccine
- 1/2 cup crème fraîche
- 1/2 cup finely grated Parmesan
- Produce
- Cremini mushrooms (1 pound)
- Garlic (2 medium cloves)
- Mushrooms, dried wild (1/4 ounce)
- Shallot, large (1)
- Teaspons fresh picked thyme, leaves (2)
- Canned Goods
- Chicken stock, low-sodium organic (1/2 cup)
- Cooking & Baking
- Black pepper, Freshly cracked (1)
- Kosher salt (1)
- Olive oil (1 tablespoon)
- Pasta & Grains
- Fettuccine, dry (1 pound)
- Dairy
- Butter, unsalted (1 tablespoon)
- Creme fraiche (1/2 cup)
- Parmesan (1/2 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 18, 2011 (2 years ago).
42 people saved this recipe.
