French in a Flash: Creamy Mushroom Fettuccine Recipe

Directions

Bring a large pot of salted water to a boil. In a small covered pot, heat the stock and dried mushrooms together over medium heat until simmering. Remove from heat and allow them to rest for 10 minutes. In a large, high-sided braising pot, heat the butter and olive oil over medium heat until foaming subsides. Add the cremini mushrooms and sauté, stirring often, until golden brown, 6 to 7 minutes. Add the shallot, garlic, and thyme, and season with salt and pepper. Reduce heat to low and cook, stirring frequently until the shallot is soft, 1 to 2 minutes. Remove the reconstituted dried mushrooms from the stock. Add the stock to the fresh mushrooms and shallots, and cook until almost absorbed, 1 minute. Turn off the heat, and cover the pot. Cook the fettuccine until al dente, reserving 1/4 cup of cooking water before draining. In a mini food processor, blend together the reconstituted dried mushrooms and the crème fraîche. Add the mixture to the fresh sautéed mushrooms, and stir to melt the crème fraîche into a sauce. Toss in the pasta, and add just enough pasta water for the mushrooms mixture to lightly coat the strands of pasta. Toss with Parmesan, and serve alongside a sliced seared steak, or on its own with a drizzle of black truffle oil.