By Martha Rose Shulman
- Total Time
- 1 hour 45 minutes
- Rating
- 4(120)
- Notes
- Read community notes
I buy baby broccoli at my local Trader Joe’s. The stalks are thin, like broccoli raab’s, and the flowers are delicate. If you really want an intense mushroom experience, seek out the fabulous mushroom fettuccine made by Al Dente Pasta. You can find it in gourmet markets, in catalogues such as Zingerman’s, and online.
Featured in: Mushrooms: The Flavor of the Dark
Learn: How to Make Pasta
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:Serves four to six
- ½ounce (about ½ cup) dried porcini mushrooms
- 2tablespoons extra virgin olive oil
- 1small shallot, minced
- 1pound mushrooms, cleaned, trimmed and sliced ½ inch thick
- Salt to taste
- 2garlic cloves, minced
- ¼cup dry white wine or red wine
- 1teaspoon chopped fresh rosemary or fresh thyme leaves
- ½pound baby broccoli, cut in 1-inch pieces
- Freshly ground pepper
- ¾pound fettuccine or egg noodles
- Freshly grated Parmesan for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
313 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 12 grams protein; 456 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Place the dried mushrooms in a Pyrex measuring cup and pour on 2 cups boiling water. Let soak 30 minutes while you prepare the other ingredients. Place a strainer over a bowl; line it with cheesecloth, a coffee filter or paper towels; and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices, and measure out 1½ cups of the broth. Rinse the mushrooms, away from the bowl with the broth, until they are free of sand. Squeeze dry and set aside. If very large, chop coarsely.
Step
2
Begin heating a large pot of water for the pasta. Heat the olive oil in a large, heavy nonstick skillet or saucepan over medium heat, and add the shallot. Cook, stirring for a few minutes, until tender, and add the fresh mushrooms and salt to taste. Cook, stirring often, until the mushrooms begin to soften and to sweat, about five minutes. Add the garlic, and continue to cook the mushrooms, stirring often, until they have softened a little more, about two minutes. Add the reconstituted dried mushrooms, the wine and rosemary (or thyme), and turn the heat to high. Cook, stirring often, until the wine evaporates and the pan is almost dry, five to 10 minutes. Stir in the mushroom broth. Bring to a simmer, and cook over medium heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick and gravy-like, about 20 minutes. Taste and adjust salt and pepper. Remove from the heat, and keep warm.
Step
3
When the pasta water comes to a boil, salt generously and add the baby broccoli. Blanch for five minutes, until tender but still bright. With a slotted spoon or skimmer, transfer to the pan with the mushrooms.
Step
4
Add the pasta to the boiling water. Cook al dente, until firm to the bite, following the directions on the package but checking a minute or two before the end of the designated cooking time. (Note that some egg noodles, such as Al Dente Pasta, take only three to four minutes). Add a ladleful of pasta cooking water to the mushrooms and baby broccoli, drain the pasta, and toss with the mushrooms and broccoli in a large pasta bowl or in the pan. Serve at once, passing Parmesan at the table.
- Advance preparation: You can make this through step 3 several hours before you cook the pasta. Bring the pot of water back to a boil, and reheat the mushrooms and baby broccoli shortly before serving.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Ratings
4
out of 5
120
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Sharon B.
I was expecting way more flavor from the mushrooms considering all the time involved; sadly, it was more than a bit wan.Were I to make this again, I would definitely add more broccoli, but I'm not sure how to make the sauce more ... saucy ...
Elf
Good flavor but it seems you really have to serve immediately and plan on not having leftovers. The sauce is somewhat thin so the pasta continues to absorb it until the dish is dry.
Nadia
I really liked this recipe, but it's true when they say the sauce lacks a bit of flavor, I added a bit of butter and heavy cream to add more flavor and just a splash of white wine vinegar for acidity. I feel like that helped!
Emjanecooks
Follow up to my previous note — at the end added 2 Tbs butter and 1 Tbs FLOUR to the sauce.
Emjanecooks
The first time I made this, I followed the recipe as written and ended up agreeing with commenters that the sauce was thin. I made the following adjustments and was very happy with the end result. 2x the shallot, 2x the garlicI added the broccolini to cook in the sauce when I added the broth, rather than blanching and used about double. Towards the end of the sauce, I added 2Tbs butter and about 1Tbs sauce. Was light on the pasta water. All in all, delicious and worth the second shot.
Rebecca
This recipe comes up using the “vegan” filter but if you serve it over egg noodles it’s no longer vegan.
Pam
A couple at anchovies helped with flavor.
Sachi
Not bad. My dried mushrooms weren’t porcinis no not quite as flavorful. I added a tsp of butter and miso which I think improved the flavor and viscosity of the sauce. Used penne.
Maria
Made this pasta, with two large fresh portobello mushrooms, I used red wine and butter when sauteeing the mushrooms and added the pasta water to deglaze the mushroom pan, I had some sweet peppers so I roasted them and added to the pasta dish. the pasta does seem to absorb the sauce pretty quickly, but it was very flavorful I did use fresh lots of sage and rosemary. We sprinkle pecorino cheese on top for more flavor.
Hallyn
Very tasty on the whole but I made some tweaks while I was putting it together. I used a combination of Button, Crimini and sh*take for flavor variation and while the sauce is on the thinner side, I added some white truffle butter at the end which gave the sauce a really nice zing and a touch more structure. I also added some butter to the noodles before adding the sauce which allowed the gravy to adhere a little more. I would add more broccolini in the future.
Keith
Good but really nothing special. It takes a long time for such a simple dish. As happens to me more often than not, the sauce did not thicken but I don't think that's why I was disappointed. Basically pretty bland and surprisingly not particularly mushroomy. If I make this again, I'm adding some guanciale. 1/25/21
Nadia
I really liked this recipe, but it's true when they say the sauce lacks a bit of flavor, I added a bit of butter and heavy cream to add more flavor and just a splash of white wine vinegar for acidity. I feel like that helped!
Lou
Really good recipe. I didn’t use dried mushrooms and misread the recipe and didn’t blanch the broccolini in the pasta water. Added it in to sauté with mushrooms. Used white wine. The dish was killer and made me look like I’m a really good cook!
Lauri M
I confess, I did everything differently, such as use rice noodles instead of tagliatelle or fettuccine. I did not take the time to soak porcini, used lots of fresh mushrooms including oyster and crimini and some lion's mane powder. Used red wine and more garlic, and a little onion, not shallot. And STILL my partner said, "This is delicious, such a complex, good flavor."
Sharon B.
I was expecting way more flavor from the mushrooms considering all the time involved; sadly, it was more than a bit wan.Were I to make this again, I would definitely add more broccoli, but I'm not sure how to make the sauce more ... saucy ...
Elf
Good flavor but it seems you really have to serve immediately and plan on not having leftovers. The sauce is somewhat thin so the pasta continues to absorb it until the dish is dry.
Private notes are only visible to you.
