Name: Wild-Mushroom Pasta
Cook time: 40 min
Total time: 40 min
Yield: Makes 6 (first course) or 4 (Main course) servings
Ingredients: 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; Accompaniment: grated Parmigiano-Reggiano

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Delicious when served hot, this pasta dish is made for the culinarily creative—feel free to use your favorite mushrooms for a recipe all your own.

Cooks' note:

Fresh hen-of-the-woods, beech (also called shimeji), or any other wild mushrooms can be substituted for the mixed fresh wild mushrooms. Nutritional Information

Recipe notes

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