January 15

The Maine Ingredient: Mushrooms deliver deeply savory flavor in soup and pasta

Take advantage of the many fresh and dried varieties that are now available.

By Brooke Dojny

(Continued from page 1)

½ cup dry white wine

¼ cup dry sherry or Madeira

1 cup heavy or whipping cream

1½ tablespoons chopped fresh tarragon, or 1½ teaspoons dried (see note)

1 pound fresh fettuccine noodles, or dried fettuccine

About 2/3 cup shredded Parmesan cheese

In a small saucepan, bring broth to a boil. Add the dried mushrooms, cover with a sheet of plastic wrap, and set aside off heat for 20 minutes. Lift mushrooms out of the soaking liquid, rinse under running water to remove any remaining grit, and coarsely chop them. Strain soaking liquid through a coffee filter or cheesecloth-lined sieve.

In a very large skillet, melt the butter. Add fresh mushrooms, shallots, garlic, salt, and pepper and cook over medium-high heat, stirring frequently, until mushrooms soften and begin to give up their liquid, about 6 minutes. Add wine and sherry, bring to a boil, and cook for about 2 minutes to reduce liquid by about one-third. Add cream, tarragon, chopped reconstituted mushrooms, and strained mushroom soaking liquid. Simmer uncovered for about 10 minutes until lightly thickened. Season with additional salt and pepper if necessary.

Cook pasta in a large pot of boiling salted water until al dente, 3 to 5 minutes for fresh, about 10 minutes for dried. Drain into a colander. Serve pasta with the sauce spooned over and pass cheese at the table.

Note: If using dried tarragon, add it when you saute the mushrooms.

Brooke Dojny is author or co-author of more than a dozen cookbooks, most recently “Lobster!” (Storey, 2012). She lives on the Blue Hill peninsula, and can be contacted via Facebook at: facebook.com/brookedojny


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