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Calories 467; Total Fat 17g;
Carbohydrates 57g

Pasta with Wild Mushrooms

You can use practically any mixture
of wild, dried, and fresh mushrooms in this flexible recipe. Each
has its own distinctive shape, texture, and subtle flavour -but all
mushrooms have powerful antioxidant and immune-bolstering
properties. For color and an extra nutrient boost, try substituting
spinach pasta. Serve with a simple green salad and, for dessert,

Dried Cherry and Raisin Rice Pudding.

Go to the healthy recipe on
epicurious.com

Photograph By: Romulo Yanes

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

Preparation

Soak dried mushrooms in boiling-hot water
in a bowl until softened, about 20 minutes. Drain in a
paper-towel-lined sieve set over a bowl and reserve soaking liquid,
then rinse soaked mushrooms. Pat dry and finely chop.

Heat 3 tablespoons butter in a 12-inch
heavy skillet over moderately high heat until foam subsides, then
sauté fresh mushrooms with garlic, salt, and pepper, stirring
occasionally, until liquid mushrooms give off is evaporated and
mushrooms are browned, 5 to 7 minutes. Stir in chopped soaked
mushrooms and reserved mushroom-soaking liquid and simmer 1 minute,
then remove from heat.

Cook pasta in a 6- to 8-quart pot of
boiling salted water until al dente, about 5 minutes. Ladle out and
reserve 1/4 cup pasta cooking water. Drain pasta in a colander,
then add it to mushrooms in skillet. Add remaining 2 tablespoons
butter and cook over moderately high heat, tossing and adding some
pasta-cooking liquid if necessary to lightly coat, 1 minute. Add
chives, parsley, lemon zest, and juice, then toss well. Serve
immediately with cheese and pepper to taste.

For more delicious recipes, go to epicurious.com

Recipes for Mushrooms with Bill & Sheila

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