Simply Seasonal: Multicolor Fettuccine with Black Trumpet Mushroom Sauce
Photography by Adam Milliron // Styling by Ana Kelly
Fresh black trumpet chanterelle mushrooms are found in the woods of North America from June to November. When cleaning the black trumpet, care must be taken. They are to be gently bushed with a mushroom brush. If necessary, dip them quickly in cool water, gently shake, and immediately place on a paper towel. These mushrooms can be purchased at St. James Sewickley Farm Market (Sewickley, PA) at Gray Farms mushroom stand, Saturday mornings during the summer. – Yvonne Hennigan
Multicolor Fettuccine with Black Trumpet Mushroom Sauce
Ingredients
1 tbsp. extra-virgin olive oil
3 tbsp. butter
1 large garlic clove, minced
2 medium fresh green onions cut 2 inches from white end. Julienne cut the 2-inch into long slivers
½ cup chicken broth
4 oz. fresh black trumpet chanterelle mushrooms, gently cleaned with a mushroom brush
½ cup good white wine
Salt
2 oz. white fettucine pasta from Handmade Pasta by Yvonne
2 oz. spinach fettucine pasta from Handmade Pasta by Yvonne
2 oz. tomato fettucine pasta from Handmade Pasta by Yvonne
1 piece of Parmesan cheese
To prepare the sauce:
In a 12-inch skillet, heat the olive oil on low-medium heat. Add the butter to a simmer. Add the garlic and sauté for 1 minute. Add the onions and sauté for 1 minute. Add the chicken broth and simmer for a few minutes. Add the mushrooms and sauté for 5 minutes, gently turning. Add the wine and simmer for a few minutes. Add a pinch of salt.
To prepare the pasta:
Bring the pasta water to a rapid boil. Add a handful of salt. Add all three bags of colored pasta to the pot and turn with tongs. Place the skillet with mushrooms beside the pasta pot. Cook pasta for 2 minutes exactly. Do NOT drain the pasta. Remove the pasta with tongs one scoop at a time and add to the skillet. Gently turn the pasta with the mushrooms until all the pasta is in the skillet and coated. Place the finished pasta mushrooms into a large serving bowl. Grate the Parmesan cheese on top of the finished dish as desired.
Serves 3
While you’re at it, why not try Yvonne Hennigan’s Bolognese sauce, or her Pesto alla Genovese sauce.
STORY BY KATE BENZ // PHOTOGRAPHY BY ADAM MILLIRON
STYLING BY ANA KELLY // RECIPES BY YVONNE HENNIGAN
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