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Drunken Mushroom Spaghetti

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.



Bring a large pot [2] of water to a boil for the pasta.  

Place the dried porcinis in a small saucepan [2] and add just enough stock to cover. Bring to a low boil over high heat then reduce the heat to medium-low and simmer until mushrooms reconstitute, 2-5 minutes. 

In a large skillet [2], heat the olive oil, two turns of the pan [2], over medium-high and melt butter into the oil. Working in two batches, add the fresh mushrooms and cook, stirring occasionally, until brown and fragrant, 3-5 minutes. Return all the cooked mushrooms to the skillet; add the shallots, garlic, herbs and lemon zest to the sauce; season with salt and pepper. Cook, stirring often, until the shallots soften, about 2 minutes.  

Salt the boiling water, add the pasta and cook until a few minutes shy of al dente, about 5 minutes.  

Using a slotted spoon, transfer the porcinis to a work surface; chop and add to the sauce. Pour in the soaking liquid, leaving any grit behind. Add the wine and bring to a boil.  Reduce the heat to medium-low and simmer until slightly reduced, about 3 minutes.  

Drain the pasta and add it to the sauce; toss over medium-low until the pasta is al dente and absorbs some of the sauce, about 3 minutes. Remove from the heat; stir in the lemon juice and 1 cup cheese. Drizzle with EVOO [1] to marry the sauce to the pasta, top with the chives and serve.