I absolutely love mushrooms. There can never be too much fungus, among us! I love their various colors, flavors, textures, and versatility, and I try to incorporate them into as many dishes as I can. They especially pair well with pasta, so imagine how excited I was when I found porcini fettuccine – even more mushroom flavor for me to play with!
I found a variation of this recipe online, but I wasn’t completely sold on the list of ingredients, so I decided to switch them up a bit to fit more with my flavor profile. My version has a wonderful deep, hearty flavorful that pairs beautifully with a buttery oak-aged Chardonnay as well as your favorite Pinot Noir.
2 pounds Portobello, Shitake and Porcini mushrooms, cut into thin slices
1 tablespoon butter
2 tablespoons olive oil
Salt, to taste
Fresh-ground black pepper, to taste
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
1 round goat cheese
1/2 cup grated Parmesan
1/2 cup milk
1 pound porcini fettuccine
- In a large pan, melt the butter with 1 tablespoon of the oil over medium-high heat. Add the mushrooms to the pan and then generously season with salt and pepper. Add the fresh tarragon and cook, stirring, for 3 minutes. Continue cooking, stirring occasionally, until the mushrooms are golden brown and no liquid remains in the pan, about 5-8 minutes.
- Combine the goat cheese, Parmesan, milk, and 1/4 teaspoon of the salt. Stir until smooth.
- Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Reserve approximately 2 cups of the pasta-cooking water and drain the pasta, returning to the pot.
- Whisk 1 cup of the pasta-cooking water into the goat-cheese mixture. Toss the pasta with the mushrooms, the goat-cheese sauce, the remaining 1/4 teaspoon salt and 1 tablespoon olive oil, the fresh tarragon, and the chives. Add more of the reserved pasta water if the consistency seems dry.
- Transfer the pasta into a serving dish, and sprinkle with additional Parmesan