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PASTA WITH WILD MUSHROOMS 2 celery stalks, diced small 1 peeled carrot, small dice 8 shallots, small dice Olive oil 8 ounces wild (or domestic) mushroom stems, finely ground, or finely chopped mushroom tops 1 cup chicken stock 12 ounces heavy cream Truffle juice (optional) Salt and pepper 2 cups cooked pasta,(small bows, penne or other small pasta) 8 ounces (1 cup) sliced mushrooms for garnish Chopped chives or parsley

Lightly saut'e vegetables in olive oil. Add finely ground stems or finely chopped mushroom tops. Cover with chicken stock and simmer 10 minutes.

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Add heavy cream, stirring. Simmer about 20 minutes, or until slightly thickened. Strain sauce and season with salt and pepper.

Heat sauce and add sliced mushrooms and truffle juice if desired. Cook sauce until mushrooms are wilted, about 6 minutes. Add cooked pasta and heat thoroughly. Use about 4 ounces sauce per person and about 4 ounces cooked pasta per plate as entr'ee. Garnish with chopped chives or parsley Serves 4 to 6.

This recipe was adapted from Montrachet Restaurant, 239 West Broadway, New York.

WOMEN CHEFS SERIES Feb. 28: Lydia Shire, chef and co-owner of Biba, Boston. March 7: Mary Sue Milliken and Susan Feniger, chef-owners of City and Border Grill, Los Angeles. March 14: Susan Weaver-Flori, executive chef at the Four Seasons, Houston. March 21: Caprial Pence, executive chef at the Sheraton, Seattle. March 28: Joyce Goldstein, chef-owner of Square One, San Francisco.

For a reprint of this series, send $3 with your name and address to: The Christian Science Monitor P-410, 1 Norway St., Boston, MA 02115. Discounts available for quantity orders.

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