WILD MUSHROOM FETTUCCINE

WILD MUSHROOM FETTUCCINE
Courtesy of Veritas Gateway to Food & Wine’s

Mathis Stitt

SERVINGS
Capture autumn in a bowl with the rich flavors of wild
mushrooms.
11 Tbsp. room temperature butter, divided
1 Tbsp. minced garlic
½ cup finely diced onion
1 sprig fresh rosemary
Chile flakes to taste
½ lb. wild mushrooms such as morel, chanterelle, porcini,
black trumpet, hen of the woods, oyster or shiitake,
cleaned, trimmed and coarsely chopped
1½ cups chicken or vegetable stock
2 eggs
½ to ¾ lb. fresh fettuccine*
¼ cup grated Parmesan cheese
Kosher salt to taste
Chopped parsley or chives

• Bring a large pot of salted water to a boil.

• In a medium saute pan over medium-high heat, melt 1
tablespoon butter. Add the garlic. Saute until fragrant,
about 1 minute. Add the onion, rosemary and chile
flakes. Stir until the onions become translucent, about
4 minutes. Add the mushrooms, stirring until they begin
to soften and brown, about 2 minutes.

• Add enough stock to cover the mushrooms by half and
bring to a simmer. Add more stock as needed, but
without submerging the mushrooms completely. When
the stock begins to simmer, add 7 tablespoons butter,
1 tablespoon at a time, stirring after each addition.
Reduce until thick enough to coat the back of a spoon,
about 5 minutes, then decrease the heat to low and
remove the rosemary.

• Meanwhile, in a separate saute pan, melt the remaining
2 tablespoons butter over medium-high heat. Crack the
eggs and fry in the pan until the whites are set but the
yolks are still runny, about 1 minute. Set aside.

• Add the pasta to the boiling water and cook until al
dente, 30 seconds to 1 minute, then drain.

• Add the pasta to the sauce and stir. Add the Parmesan
cheese and stir again to combine. Salt to taste.

• Divide the pasta evenly between two warm bowls. Top
each with an egg and chopped parsley or chives.
*Available at Midwest Pasta Co., 2023 Cherokee St.,
St. Louis, 314.772.7560, midwestpastaco.com