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Wild-Mushroom Pasta
http://www.epicurious.com/recipes/food/views/Wild-Mushroom-Pasta-2...
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Ingredients
categorized
original
2/3 oz dried morel or porcini mushrooms
1 3/4 cups boiling-hot water
5 tablespoons unsalted butter
1/2 lb fresh cremini mushrooms, trimmed and sliced 1/4 inch thick
3/4 lb mixed fresh wild mushrooms, such as oyster, chanterelle, or porcini, trimmed and sliced lengthwise 1/4 inch thick
1 large garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 lb dried egg fettuccine
1/4 cup chopped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons finely grated fresh lemon zest
1/2 teaspoon fresh lemon juice
Ingredients
categorized
original
This recipe is
vegetarian
Produce
Chives, fresh
(
1/4
cup
)
Cremini mushrooms, fresh
(
1/2
lb
)
Flat-leaf parsley, fresh
(
2
tablespoons
)
Lemon, fresh zest
(
1 1/2
teaspoons
)
Morel or porcini mushrooms, dried
(
2/3
oz
)
Mushrooms, mixed fresh wild
(
3/4
lb
)
Cooking & Baking
Black pepper
(
1/4
teaspoon
)
Garlic clove, large
(
1
)
Salt
(
3/4
teaspoon
)
Pasta & Grains
Egg fettuccine, dried
(
1/2
lb
)
Drinks
Lemon juice, fresh
(
1/2
teaspoon
)
Water
(
1 3/4
cups
)
Dairy
Butter, unsalted
(
5
tablespoons
)
Preparation
Read recipe preparation on
epicurious.com
Epicurious
www.epicurious.com
All 4,624 recipes
Social Stats
60.7
Rating
1-100
75
Tweets
46
Facebook
Likes
272
StumbleUpon
Views
33
PinterestPins
Recipe Stats
Published September 1, 2006 (6 years ago).
14 people saved this recipe.
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