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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"Onion soup sustains. The process of making it is somewhat like the process of learning to love. It requires commitment, extraordinary effort, time, and will make you cry."
-Ronni Lundy, Author

The refrigerator light goes on...

Once again I find that porcini dust is the most wonderful ingredient. I worked on this recipe for years and never was very happy with it until I added the tablespoon of porcini dust. Everything came together with the stimulation of the umami taste buds. If you can't find cipollini onions, large shallots work well as a substitute.

Porcini Dust

I have to give my friend John Pearson for this idea.  Simply purchase dried porcini mushrooms and grind them up.  I use the mini chopper that came with my stick blender.  It takes only a few seconds.  Do be careful not to overfill the mini chopper.  I did once and the motor on the stick blender overloaded and burned up.  

I purchase my mushrooms in the bulk bin.  When you look at the price try to avoid the sticker shock.  Usually this is about $35.00 per pound.  That’s about $3.00 per ounce and one ounce of dried mushrooms makes 1/4 cup of porcini dust (4 tablespoons).   Four tablespoons will go a long way as it usually takes only about a tablespoon or so to enrich enough pasta or risotto or a sauce for four servings.  It’s best to keep your mushrooms sealed in a zipper bag (I double bag mine).  Don’t make any more dust than you need because it will lose flavor quickly.  

This works well with any dried mushrooms but I feel that porcinis have a true mushroom flavor.  

Fettuccine with Roasted Mushrooms and Cipollini Onions

Servings = 3 | Serving size =2 ounces pasta

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe does not make very good leftovers.

	spray grapeseed or olive oil
6	cipollini onions (peeled and stemmed)
1 lb	crimini mushrooms (quartered)
4 quarts	water
6 ounces	whole wheat fettuccine
1/2 cup	low sodium chicken or vegetable stock
1/4 tsp	salt
	fresh ground black pepper
1 ounce	semi-soft goat cheese
1 Tbsp	porcini dust
2 Tbsp	flat leaf parsley (chopped)
1 ounce	Parmigiano-Reggiano (grated)

Preheat oven to 375°F. Spray the bottom of a medium sauce pan and place the onions in the bottom. Cover the pan and place in the preheated oven.

Spray a large non-stick skillet lightly with oil and place the quartered mushrooms in the pan. Place the pan in the oven and cook, stirring about every 5 – 7 minutes, until the mushrooms take on a caramelized color. There will initially be liquid in the pan as the mushrooms cook and as it evaporates the mushrooms are near done.

When the mushrooms are close to being fully cooked heat the water in a large pot over high heat until boiling. Add the fettuccine.

Remove the mushrooms from the oven and add the chicken stock, salt, pepper and goat cheese. As the cheese melts and the sauce forms swirl the pan to deglaze the bottom. Add the porcini dust and swirl.

Remove the onions from the oven and carefully put two in the bottom of each bowl.

When the fettuccine is done transfer it to the pan with the mushrooms and sauce. It is best to use tongs and drain lightly so that some of the pasta water thins the sauce lightly.

Toss to coat the pasta well and add the chopped parsley.

Place the mushrooms, pasta and sauce in the bowls on top of the onions. Top with grated Parmigiano-Reggiano.