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Pasta With Mushrooms, Fennel, And Thyme

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Ingredients
  Dried morels/Dried cepes / chanterelles 1 1⁄2 Ounce
  Hot water 2 Cup (32 tbs)
  Fennel bulb 1⁄2 , trimmed and halved again
  Carrot 1 , peeled
  Onion 1 , peeled
  Extra-virgin olive oil 2 Tablespoon
  Garlic 1 Clove (5 gm), peeled and minced
  Fresh thyme leaves 1 Teaspoon, minced
  Fresh lemon juice 1 Teaspoon
  Kosher salt To Taste
  Fresh black pepper 1⁄4 Teaspoon (Use A Few Grinds)
  Dried linguine 12 Ounce
  Finely chopped parsley 3 Tablespoon
Directions

MAKING
1. In a small bowl, start soaking the morels in the hot water, cover it, for about 30 minutes, when the morels have soaked completely then drain and make sure to reserve the mushroom liquor, then strain the liquor through a fine sieve
2. Take the mushrooms and cut them in half lengthwise or in quarters, and set it aside, also cut the fennel bulb halves, carrot and onion into 1/16-inch dice
3. In a large saucepan, heat the olive oil and 1 tablespoon of water, and cook the vegetables and garlic, covered, for about 15 minutes
4. In the same saucepan, add the mushrooms, 1/4 cup of mushroom liquor, 1/4 cup of water, and the thyme, and cook for another 5 minutes, season to taste with a squeeze of lemon juice and salt and pepper, and then set aside and keep warm
5. In a large pot, boil 6 quarts of salted water, and cook the pasta for 10 to 12 minutes, once the pasta is cooked then go on to drain it and add pasta to the pan containing the mushroom mixture
6. In the pan, add the parsley and toss well, then transfer it to a warm bowl and serve immediately

SERVING
7. Serve with a sauce of your choice, salads or bread (toasted, garlic) or even spaghetti

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Salad
Interest: 
Holiday, Gourmet, Healthy
Ingredient: 
Mushroom
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
4

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