by Nancy Caivano
1 lb pasta (I prefer fettuccine with
this dish, but any pasta will work)
3 tbsp extra virgin olive oil
5 cloves garlic minced (or 1 tbsp jar minced garlic)
1 leek, washed well and thinly sliced
2 lb mixed fresh mushrooms, thinly sliced
(use a variety such as chanterelle, porcini, morel,
portabello, shiitake and white)
1-1/4 cups chicken stock
1/4 cup (1/2 stick) butter
Salt and pepper
3 tbsp parsley, chopped
1/2 cup grated Pecorino Romano cheese (or Parmigiano-Reggiano)
Boil pasta in a large pot of boiling, salted water until al dente; drain.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic and leek and cook, stirring, until golden brown, about 2 minutes. Add about half the mushrooms and toss them in the hot oil. Add the remaining mushrooms in batches as the mushrooms in the pan wilt. Cook, stirring occasionally, until all the mushroom liquid has evaporated, about 10 minutes. Add the chicken stock and butter and bring to a simmer. Simmer until the butter is incorporated, about 3 minutes. Season well with salt and pepper to taste.
Return drained pasta to pot. Add the mushroom mixture and chopped parsley to pasta and toss gently to combine. Add Romano cheese, toss to coat and serve immediately.
Copyright © 2001, Nancy Caivano. All rights reserved.
This page created September 2001
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