Fall Porcini Fettucini
1/2 cup dried porcini mushrooms
2/3 cup boiling beef bouillon
2 oz Fiber Gourmet ultra light fettucini
1/2 teaspoon clarified butter
1 finely chopped shallot
1/3 package exotic mushroom blend, coarsely chopped (frozen or fresh)
1 garlic clove, minced
1 TB dry sherry
1 TB Parmigiano-Reggiano cheese, grated
2 TB heavy whipping cream
1 teaspoon finely chopped fresh sage
fresh ground black pepper
1/2 teaspoon truffle oil
Sage sprigs (optional)
Combine dried porcini and boiling beef stock in a bowl; cover and let stand 30 minutes. Drain in a sieve over a bowl, reserving the soaking liquid. Chop porcini.
Cook pasta in boiling water 10 minutes or until al dente; drain, and reserve 1/4 cup cooking liquid.
Melt clarified butter in a skillet over medium-high heat. Add shallots, exotic mushroom blend, and garlic; sauté 5 minutes, stirring frequently. Stir in porcini, and sherry and porcini soaking liquid; cook 1 minute or until liquid evaporates. Reduce heat to medium. Add parmesan cheese, sage, and pepper and stir and cook until liquid is almost evaporated.
Stir in pasta, and a few TB of the reserved pasta water. Toss well to combine. Drizzle in the truffle oil; toss. Place on plate and top with some parmesan cheese.