Cleaning out the fridge: fettuccine with mushrooms

For Part II of this week’s cleaning out the fridge installment, I used the remaining dried porcini mushrooms (see Porcini Couscous) and added Wine Forest Dried Lobster Mushrooms for an adaptation of Epicurious’ Fettuccine with Wild Mushroom Sauce.

For my replication, I soaked both sets of dried mushrooms before adding them to a pan with sauteed onions (instead of garlic). I also swapped water for chicken broth, simply because I didn’t have any, and served it with spinach fettuccine.

It was absolutely delicious, especially when paired with the bacon-licious and smoky Syrah Bacon Reserve from Oreana Winery.

Porcini Couscous

Start by soaking dried porcini mushrooms in a small bowl of water. I used Wine Forest Dried Porcini #1, soaked for 1.5 hours but 30 minutes to an hour should do the trick.

Next, transfer mushrooms and its liquid to a sauce pan. Bring to a boil.

Add 1 cup of couscous and remove from burner. Let soak for 5 minutes, then fluff and serve with topping of your choice. I used truffle olive oil, but you could serve with Parmesan, salt and pepper.