Rating: 2.88 stars
16 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 6
  • 2 star values: 7
  • 1 star values: 0
  • 16 Ratings

A sauce made from mushrooms,Madeira wine, and chicken stock is thickened in a wok, then combined with pasta and fresh baby spinach.

Martha Stewart Living, September 2000

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Credit: John Blais

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the porcini mushrooms in a small bowl, add 3/4 cup boiling water, and let sit 30 minutes. Strain; coarsely chop mushrooms; set aside. Pour liquid through a coffee filter to strain; set aside.

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  • Place the wok over high heat; add olive oil. When hot, add shallot and garlic; saute 1 minute. Add the reserved porcini mushrooms, wild mushrooms, thyme, oregano, salt, and pepper; cook, stirring continuously, until softened and lightly browned, about 6 minutes. Add Madeira wine, reserved porcini soaking liquid, and chicken stock; cook until liquid is reduced by half, about 4 minutes. Remove from heat.

  • Meanwhile, bring a pot of water to a boil over high heat. Add pasta; cook until al dente. Drain; add to mushroom sauce with spinach. Stir until combined and spinach is wilted. Serve.

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Reviews

16 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 6
  • 2 star values: 7
  • 1 star values: 0