Mushroom Chicken Pasta
Drippings from sauteed chicken are the base for the sauce in this recipe. The combination of the chicken and the mushrooms give the sauce a good depth in taste without being too heavy. Originally served as part of: Mushroom Chicken Pasta.
Ingredients
- 1/3 ounce dried porcini mushrooms
- 1½ cups water (boiling)
- 1 cup onion (chopped)
- 1 tablespoon olive oil
- 5 ounces mushrooms (sliced)
- 2 cloves garlic (minced)
- salt & pepper
- 1/2 teaspoon dried sage
- 1 pound chicken (sauteed without making lemon butter sauce)
- 1 teaspoon butter
- 1 tablespoon all-purpose flour
- 1/2 cup dry white, Sauvignon Blanc wine
- 4 cups cooked shells mixed with a little oil pasta
- 1 tablespoon fresh italian-leaf parsley (chopped)
- 1 tablespoon fresh basil (chopped)
- Pecorino romano cheese (Locatelli)
Instructions
We start by putting the dried porcini in a medium bowl and pouring the boiling water over them. We want these to soak while we cook the fresh mushrooms.
In a large pan we heat the olive oil over medium heat. We add the onions, lower the heat a tad, and cook for about 15 minutes. We stir the onions occasionally as they cook, we want them tender and golden. Next we add the sliced mushrooms, raise the heat to medium, and cook for 5 minutes. Then we add the garlic, salt and pepper, and dried sage and keep on low heat while we cook the chicken and strain the porcini.
We strain the porcini over a bowl into a paper-towel lined strainer. We rinse the porcini, chop coarsely, and add them to the mushroom pan. We pour the strained porcini liquid one more time through a clean paper-towel lined strainer. We reserve this liquid in a measuring cup.
After the chicken is sauteed and removed from a second pan, we add the butter to the drippings. When it is melted, we add the flour and stir for about a minute. Off the heat, we add the wine, stirring until smooth and scraping up the browned bits on the bottom of the pan. Then we stir in the porcini liquid, and pour the wine-porcini sauce into the mushroom pan. We boil the mushroom sauce for a few minutes. Finally, we add the pasta, the fresh parsley and basil, freshly ground black pepper, and some Locatelli cheese.
We serve the pasta with the sauteed chicken.
Ingredients
- ⅓ oz dried porcini
- 1½ cups boiling water
- 1 tbsp olive oil
- 1 cup onion (chopped)
- 5 oz mushrooms (sliced)
- 2 cloves garlic (minced)
- salt and pepper
- ½ tsp dried sage
- 1 lb chicken (sautéed, without the lemon butter sauce)
- 1 tsp butter
- 1 tbsp all-purpose flour
- ½ cup dry white wine (Sauvignon Blanc)
- 4 cups cooked shells (tossed with a little oil)
- 1 tbsp fresh Italian parsley (chopped)
- 1 tbsp fresh basil (chopped)
- Pecorino Romano (Locatelli)
Instructions
Pour the boiling water over the porcini in a medium bowl and let them soak.
Heat the oil in a large pan over medium heat, add the onions, lower the heat a little, and cook about 15 minutes, until golden. Add the mushrooms, raise to medium, and cook 5 minutes. Add the garlic, salt, pepper and sage and keep on low.
Strain the porcini through a paper-towel-lined strainer into a bowl. Rinse and chop them and add to the pan. Strain the liquid once more through a clean paper towel and save it.
Grown-up
In a second pan, sauté the chicken and move it to a plate, leaving the drippings.
Melt the butter in the drippings, add the flour, and stir 1 minute. Off the heat, whisk in the wine, scraping up the browned bits, then the porcini liquid. Pour into the mushroom pan and boil a few minutes.
Add the pasta, parsley, basil, pepper and some Romano and toss. Serve with the chicken.