Mushroom Ragout with Fettuccine Rigate

Ingredients

• 1/2 cups Dried Porcini Mushrooms
• 1 cup Really Hot Water
• 2 Tablespoons Olive Oil
• 1/2 cups Shallots
• Diced
• 2 cloves Garlic
• Minced
• 1/2 teaspoons Red Chili Flakes
• 1 pound Fresh Sliced Mushrooms (crimini
• Portobello
• Trumpet
• Oyster
• Etc.)
• 1/2 cups Red Wine
• 2 Tablespoons Unsalted Butter
• Softened
• 1 Tablespoon Flour
• 2 cups Stock (vegetable
• Mushroom
• Beef
• Chicken
• Etc.)
• Warmed
• 1/4 cups Fresh Basil Leaves
• Chiffonade
• Kosher Salt And Black Pepper
• 1/2 pounds Fettucine
• Cooked According To Directions

Instructions

1. In a bowl, add the dried porcini to the hot water.
2. Allow to reconstitute for at least 20 minutes.
3. In a large pan, heat olive oil over medium heat and saute the shallots until translucent.
4. Add garlic and red chili flakes and saute for an addition 2 minutes.
5. Add the sliced mushrooms and saute until softened, about 10 minutes.
6. Add the porcini mushrooms that were reconstituted in water, saving the liquid.
7. Mix and saute for an additional minute.
8. Add in red wine and cook until the wine has nearly evaporated.
9. Pour in the liquid that the porcini was reconstituted in; be careful not to add in the mushroom grit/sand.
10. Cook until the liquid has reduced to half.
11. In a small bowl, mash the butter and flour together with a fork.
12. Add in the butter/flour mixture to the mushrooms, stirring it in well to combine and cook for 2 minutes.
13. Add the stock and cook until the sauce is reduced and thickened to desired consistency.
14. Add in basil and season with salt and pepper.
15. Remove 1/3 of the mushrooms and toss in the hot fettuccine noodles to the pan, tossing it in the ragout evenly to coat the noodles.
16. Plate the pasta and top with a spoonful of the remaining mushroom ragout.