Ciao'd after power yoga. Namaste.
FETTUCCINE WITH MUSHROOMS AND RICOTTA
Make this dish your own by using your favorite mushrooms but be sure to include dried wild mushrooms along with the fresh. The dried mushrooms, along with their soaking liquid, add an pleasing earthy essence to the dish.
½ cup dried wild mushrooms such as porcini
1 cup boiling water
5 tablespoons butter
¼ cup chopped shallot
1 large garlic clove, minced
½ cup dry white wine
1 pound mixed fresh mushrooms such as white button, cremini or oyster
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground black pepper
1 cup fresh ricotta
¼ cup finely chopped parsley
1 teaspoon lemon zest
1 teaspoon lemon juice
¼ cup freshly grated Parmesan cheese, plus more for serving
Soak dried mushrooms in the boiling water until softened, 15 to 20 minutes. Drain in a paper-towel-lined sieve set over a bowl and reserve the soaking liquid. Pat the mushrooms dry and coarsely chop.
In a large pot of boiling, salted water, cook the pasta until al dente.
In a large skillet over medium heat, melt 3 tablespoons of the butter. Add the shallot and cook until softened, about 3 minutes. Stir in the garlic and cook 1 minute more. Increase the heat to medium-high. Add the wine and cook until almost evaporated, 4 to 6 minutes. Add the fresh mushrooms and the thyme, season with salt and pepper, and sauté, stirring occasionally, until browned, 3 to 5 minutes. Stir in the chopped soaked mushrooms and reserved soaking liquid and cook 1 to 2 minutes more.
Reserve 3/4 cup of the pasta water; drain pasta and add it to the mushrooms in the skillet. Add the remaining 2 tablespoons butter and the ricotta and stir to combine, adding pasta water if needed to create a light sauce. Stir in the parsley, lemon zest, and juice, and toss well to mix. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper, to taste. Serve with more grated Parmesan cheese for passing at the table.