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Fettuccine with Mustard Greens and Mushrooms
From The
Tra Vigne Cookbook: Seasons in the California Wine Country
About
1/2 cup extra-virgin olive oil
4 cups roughly chopped fresh mushrooms (shiitake, morel or others)
Salt and freshly ground pepper, to taste
1 tablespoon minced garlic
1 tablespoon finely chopped fresh thyme
1/2 teaspoon fennel seeds
4 cups canned low-salt chicken broth boiled until reduced by half
4 cups roughly chopped mustard greens, green chard or spinach
3/4 pound dried fettuccine
2 tablespoons unsalted butter
2 tablespoons finely chopped fresh flat-leaf parsley
About 1 cup freshly grated Parmesan cheese
Heat
1/4 cup of the olive oil in a large sauté pan over medium-high heat
until hot. Add the mushrooms and do not move them until they begin
to brown, about 1 minute. Then sauté until brown all over, about
5 minutes. |
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Add another tablespoon olive oil if the pan is too dry.
Season with salt and pepper. Add the garlic and cook quickly until
light brown. Add the thyme, fennel seeds and stock and bring to
a boil. Add the greens, season with salt and pepper and simmer until
tender, about 5 minutes.
Meanwhile,
bring a large pot of water to a boil and add salt. Add the pasta
and cook until al dente, about 12 minutes. Drain, refresh quickly
under cool running water and toss with 1 tablespoon of olive oil.
Stir
the butter into the greens and add the pasta and parsley. Toss to
heat through and add 1/2 cup of the Parmesan. Toss well again and
pour onto a heated serving platter. Dust with another 1 to 2 tablespoons
Parmesan and pass the remaining cheese at the table.
Yields
4 servings.
(Updated: 10/22/08 SN) |
