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Hunter-Style Pasta With Wild Mushrooms And Fennel

Ingredients

  • 1 ounce dried cepes or porcini mushrooms
  • 1 ½ cups hot water
  • ½ cup pine nuts
  • 1 medium bulb fennel
  • 3 tablespoons unsalted butter
  • 2 large shallots, peeled and finely chopped
  • 2 large cloves garlic, peeled and minced
  • ¼ cup dry vermouth or white wine
  • 2 tablespoon tomato paste
  • 1 teaspoon anchovy paste
  • 2 cups heavy cream
  • Dash hot red-pepper sauce (optional)
  • 1 pound fresh tomato-flavored linguine
  • Salt to taste
  • Freshly grated Parmesan cheese
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      1099 calories; 66 grams fat; 34 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 8 grams polyunsaturated fat; 106 grams carbohydrates; 7 grams dietary fiber; 12 grams sugars; 22 grams protein; 186 milligrams cholesterol; 270 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 – 6 servings

Preparation

  1. Place the dried mushrooms in a deep bowl and pour hot water over. Let stand for 25 to 30 minutes, until the mushrooms are fairly pliable. Carefully lift the mushrooms out of water and cut into thin strips. Set aside. Ladle out a half cup of the mushroom-soaking liquid. Strain through a dish towel or several thicknesses of cheesecloth to remove any grit. Set aside.
  2. Preheat the oven to 300 degrees. Spread the pine nuts on a small baking sheet and toast, stirring once or twice, until golden brown, about five to seven minutes. Remove from the oven and transfer to a bowl to cool.
  3. Cut any stalks off the fennel and reserve for another dish, or discard. Cut out the tough core at the base of the bulb. Separate the layers of the fennel and slice each into thin strips, about two inches long and a quarter inch wide. Set aside.
  4. Melt the butter in a two-quart saucepan over medium heat. Add the fennel, shallots and garlic and saute until tender but not browned, about five minutes. Add the reserved half cup of mushroom liquor and reserved mushrooms along with the vermouth, tomato paste, anchovy paste and heavy cream. Add hot sauce if desired. Cook over medium-high heat until the sauce is thickened, about 10 to 15 minutes.
  5. While the sauce is cooking, bring a large pot of water to a rolling boil over high heat. Add salt, return to a boil and add the pasta, stirring to separate strands. Boil for two to three minutes, depending on brand, until the linguine is al dente. Drain well and transfer to a serving bowl.
  6. Season the sauce with salt and pepper to taste. Spoon over the pasta. Sprinkle the toasted pine nuts on top and serve hot, with Parmesan cheese.

1 hour 20 minutes

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