Equipment
Ingredients
Mushroom Broth Base
- 15 g dried porcini mushrooms
- 250 ml boiling water
Pasta and Produce
- 350 g dry fettuccine
- 200 g baby broccoli, trimmed and halved lengthwise
- 250 g cremini mushrooms, sliced
- 30 ml extra virgin olive oil
- 1 shallot, finely chopped
- 3 garlic, minced
- 120 ml low-sodium vegetable broth
- 2 g fresh thyme leaves, chopped
- 2 g black pepper, freshly ground
- 2 g kosher salt
Nutrition (per serving)
Method
Place the dried porcini mushrooms in a small bowl and cover with the boiling water at 100 degrees Celsius or 212 degrees Fahrenheit. Let sit for 15 minutes to rehydrate.
Remove the rehydrated porcini mushrooms from the soaking liquid using a slotted spoon and chop them roughly. Pour the soaking liquid through a fine mesh sieve to catch any grit, and set the clear liquid aside.
Bring a large pot of lightly salted water to a boil. Add the fettuccine and cook according to package instructions until just shy of al dente.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shallot and garlic, sautéing until fragrant and translucent.
Add the sliced cremini mushrooms to the skillet. Cook without moving them at first, allowing them to brown nicely before stirring.
Stir the chopped porcini mushrooms, reserved porcini liquid, low-sodium vegetable broth, and fresh thyme into the skillet. Reduce heat to a gentle simmer and let the mushrooms braise until the liquid reduces by half.
During the last 2 minutes of the pasta's cooking time, add the trimmed baby broccoli directly into the boiling pasta water to blanch it.
Reserve 60ml of the starchy pasta water, then drain the pasta and baby broccoli. Add them immediately to the skillet with the braised mushrooms. Toss vigorously, adding splashes of the reserved pasta water to emulsify the sauce until it lightly coats the noodles. Season with kosher salt and black pepper.
Chef's Notes
- Do not wash the fresh cremini mushrooms under running water, as they absorb moisture like sponges and will steam rather than sear. Simply wipe them clean with a damp paper towel.
- Browning the fresh mushrooms undisturbed is crucial for flavor development. Resist the urge to constantly stir them when they first hit the hot pan.
- The starchy pasta water is the secret to bringing this dairy-free sauce together. The starch acts as a natural binder, emulsifying the olive oil and mushroom broth into a surprisingly creamy glaze.
- If you prefer a deeper flavor profile, try substituting a dry white wine or a splash of dry sherry for half of the vegetable broth during the braise.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Add a splash of water or low-sodium vegetable broth and reheat in a skillet over medium heat until warmed through.
