Last time on Chaos in the Kitchen, I whipped up a delicious clam, fennel, spinach, and white bean concoction from the cookbook Weeknight Fresh & Fast by Kristine Kidd. The other night I made a simple yet incredibly gut-satisfying wild mushroom fettuccine!
Ingredients (for two servings)
- Olive oil, 1 tablespoon (I use Portuguese olive oil)
- Pancetta, 1 and 1/2 oz chopped
- Large shallots, 3 diced
- Garlic glove, 1 chopped
- Dried thyme, 1/2 teaspoon
- Wild mushrooms (portobello, shiitake, oyster, button)
- Salt and pepper to taste
- Low sodium chicken broth, 3/4 cup
- Butter, 1 tablespoon
- Dry fettuccine, 6 oz
- Parmesan cheese, 1/2 cup freshly grated
- Flat-leaf parsley, chopped for sprinkling
- Warm the oil in a large frying pan over medium heat. Add the pancetta and sauté until brown (about 2 minutes). Add the thyme, shallots, and garlic, cook until they start to brown (about 4 minutes). Add the mushrooms, salt, and pepper to taste (put a lid on the pan if you have one, it’ll keep in the moisture). Sauté until tender (about 5 minutes). Add the chicken broth and simmer until syrupy (about 3 minutes without the lid).
- This wasn’t in the book’s recipe but if you add a tablespoon of butter to the “syrupy sauce” it’ll thicken it a little bit and add a velvety texture as well.
- Meanwhile, bring a large pot of salted water to a boil.
- Add pasta and cook until al dente (about 8 minutes).
- Drain the pasta and add it to the mushroom mixture (keep a bit of the pasta water in case you find the dish too dry once plated).
- Stir over medium heat until pasta is completely coated.
- Divide portions, add parsley and grated parmesan.
Although it doesn’t look as good as the photo in the cookbook, I have to admit that this is one of the best pasta dishes I’ve ever eaten (and the first that I’ve made). There is so much flavour in every forkful, every mushroom has a distinct taste and when added with the pancetta, my goodness you’ve got an explosion of deliciousness in every bite.
My parents, sister, brother-in-law (who is an Exec. Sous Chef at One restaurant in Yorkville), my boyfriend, and my niece LOVED the meal and it felt satisfying to see six empty plates reach the kitchen sink. I can’t wait until the next time I get to take over the kitchen! I’ve got The Mystery Writers of America Cookbook coming my way and I’m hoping that my next recipe will come from there!
People who love to eat are always the best people! — Julia Child