Recipe: Fettuccine with Mustard Greens and Mushrooms

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	Users > AngelaG > Michael Chiarello''s "Tra Vigne Cookbook" > Autumn > Fettuccine with Mustard Greens and Mushrooms

Fettuccine with Mustard Greens and Mushrooms

5 Tbs		Extra-virgin olive oil, plus a little more as necessary
4 cups		roughly chopped fresh mushrooms such as shiitake or morel
		Salt and freshly ground pepper
1 Tbs		minced garlic
1 Tbs		finely chopped fresh thyme
1/2 tsp		fennel seeds
2 cups		double-strength chicken broth or 4 cups canned low-salt chicken broth boiled until reduced by half
4 cups		packed roughly chopped mustard greens, green chard, or spinach
3/4 lb		dried fettuccine
2 Tbs		unsalted butter
2 Tbs		finely chopped fresh flat-leaf parsley
1 cup		freshly grated Parmesan cheese

Heat 1/4 cup of the olive oil in a large sauté pan over medium-high heat until hot. Add the mushrooms and do not move them until they begin to brown, about 1 minute. Then sauté until brown all over, about 5 minutes. Add another tablespoon olive oil if the pan is too dry. Season with salt and pepper. Add the garlic and cook quickly until light brown. Add the thyme, fennel seeds, and stock and bring to a boil. Add the greens, season with salt and pepper, and simmer until tender, about 5 minutes.

Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain, refresh quickly under cool running water, and toss with the remaining 1 tablespoon olive oil.

Stir the butter into the greens and add the pasta and parsley. Toss to heat through and add ½ cup of the Parmesan. Toss well again and pour onto a heated swerving platter. Dust with another 1 to 2 tablespoon Parmesan and pass the remaining cheese at the table.

Servings: 4

Recipe Type

Pasta

Recipe Source

Morels begin to grow in Napa Valley's surrounding mountains after the autumn rains begin. I get a sense of cooking straight off the land when my friends and I take time to go mushroom hunting in the hills. We pick wild mustard on the way down, then our hunger marches us straight to the kitchen to cook a dish very like this one.