Forest Fettuccine Recipes

Steps:

• If using the dried morels, put the mushrooms into a small saucepan with two cups of water and bring to a boil. Turn off heat and let mushrooms steep in the hot water for one hour. Drain the mushrooms, reserving the soaking liquid, and rinse them under running water to remove all residual sand and dirt.
• Remove the stems from the mushrooms, and reserve for another recipe that calls for chopped mushrooms. To make the cream sauce, melt one and a half tablespoons of the butter over medium heat in a skillet and add the mushrooms and shallots. Stir and saute until the mushrooms are limp and most of the juices are evaporated, about four minutes. Add the stock and heavy cream (and reserved mushroom-soaking liquid, if using dried morels) and simmer, stirring occasionally, until the liquid is reduced by one-third. Season with salt, pepper and nutmeg and set aside. (The sauce can rest at room temperature for an hour or two and be reheated over low heat just before serving.)
• About 30 minutes before serving, sprinkle the pheasant or chicken breasts with salt and pepper and allow to rest at room temperature for 20 minutes. When ready to cook, heat the remaining two tablespoons of butter over medium-high heat in a heavy skillet large enough to hold all of the poultry. Add the breasts and cook until light brown on both sides and cooked through, about eight minutes. Remove breasts to a warm place until ready to assemble the dish.
• Just before serving, boil the pasta in a large pot of salted water for 45 to 60 seconds, or just until cooked. Drain and toss with the warm morel-cream sauce and divide among four warm dinner plates. Cut each pheasant or chicken breast into six diagonal slices and fan out over a serving of pasta. Serve immediately.

Steps:

• Place a large pot of water over high heat. When the water is at a rolling boil, add a big pinch of salt, drop in the fettucine, and stir. Cook the pasta, stirring from time to time, according to package directions for al dente, usually about 12 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil is warm, add the garlic and sauté until golden, about 1 minute. Add the lemon zest and cook for 30 seconds longer. Increase the heat to medium-high, add the zucchini, and cook, stirring, until tender, 2 to 3 minutes. Season with salt and pepper.
• Remove and reserve about 1/2 cup of the cooking water, then drain the pasta and quickly toss with the zucchini, parsley, and mint. Spoon on the ricotta and toss lightly again, add small amounts of the cooking water to lighten the cheese to the consistency you like, and serve.

Steps:

• Coarsely chop mushrooms; there should be about 2 cups of each.
• Bring enough water to cover mushrooms to boil and add salt to taste. Add mushrooms and cook about 1 minute. Drain immediately. Put mushrooms in cheesecloth and squeeze to extract most of liquid.
• Put mushrooms into the container of food processor or electric blender and blend as fine as possible. There should be about 1/2 cup.
• Melt butter in saucepan and add mushrooms. Cook briefly and add cream, salt, pepper, nutmeg and cayenne pepper. Let simmer 5 minutes. Serve with roast meats, poached eggs, steamed fish, broiled chicken or roast rack of lamb (see recipe).