Porcini Mushroom Fettuccine

Serves 2-3


1/4 cup Flying Olive Porcini Mushroom EVOO, divided

1 (.5oz) package dried porcini mushrooms (see prep notes below)

2-3 cloves garlic, minced salt

½ pound fettuccine noodles

1 cup cream

¼ cup reserved water in which porcini mushrooms were soaked or ¼ cup white wine, preferably unoaked

¼- ½ tsp freshly ground black pepper

¼- ½ cup pecorino cheese, grated, reserve some for garnish when serving (or Parmesan Reggiano if pecorino is not available)

2-4 leaves from sprigs of fresh thyme, chopped

Lemon zest, a squeeze of lemon juice, or chopped parsley to garnish

Salt and pepper to taste

Rehydrate dried porcini mushrooms by placing in a bowl and covering with 1 cup of boiling water. Let the mushrooms steep for 20 minutes.  Drain and reserve liquid. Bring a large pot of water to a boil with a pinch of salt. In the meantime, add about 2 Tbsp of Flying Olive Porcini Mushroom EVOO to a frying pan. Add the garlic and sauté for 2-3 minutes.  Add the rehydrated mushrooms and continue sautéing until they release their liquid and begin to brown.  Remove from heat and set aside. Add the fettuccine noodles to the boiling water and cook according to the package. Drain and set aside.  Turn heat to a simmer under the mushroom mixture.  Pour the cream into the pan with the mushrooms and stir well.  Add the reserved water or white wine, simmer, and stir. When the sauce begins to  thicken, add the noodles to the skillet with the mushroom mixture. Stir in the black pepper, cheese, thyme, and the remaining 2 Tbsp of Porcini Mushroom EVOO. Toss.  Simmer for a few minutes until the cream is reduced and thick.  If the mixture becomes too thick, add an additional 1-2 Tbsps of cream or the reserved liquid.  Serve on a platter.  If desired, add an additional sprinkling of cheese, a bit of lemon zest, a squeeze of lemon juice, or fresh chopped parsley.

Submitted by Barb L.