Linguine With Dried Porcini And Green Peppercorns

Name: Linguine With Dried Porcini And Green Peppercorns
Cook time: 20 min
Total time: 20 min
Yield: 8 first-course servings or 4 main-course servings
Cuisine: italian
Ingredients: 1 1/2 ounces dried porcini; 2 cups chicken broth, preferably homemade; 1 pound linguine; 2 cloves garlic; 2 tablespoons olive oil; 1 1/2 cups sour cream; 1 1/2 teaspoons green peppercorns, drained; Coarse salt and freshly ground pepper to taste; Freshly grated Parmesan cheese

By Moira Hodgson

Updated Oct. 16, 2023

Total Time: 20 minutes
Cook Time: 20 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Dried Porcini Enters Some New Waters

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Ingredients

Yield:8 first-course servings or 4 main-course servings

1½ounces dried porcini
2cups chicken broth, preferably homemade
1pound linguine
2cloves garlic
2tablespoons olive oil
1½cups sour cream
1½teaspoons green peppercorns, drained
Coarse salt and freshly ground pepper to taste
Freshly grated Parmesan cheese

Ingredient Substitution Guide

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Preparation

Step 1
Soak the mushrooms in the chicken broth for 30 minutes. Remove with a slotted spoon and rinse quickly under running water. Drain the broth through a cheesecloth, paper towels or coffee filter paper and reserve. Place the mushrooms in a small saucepan with the broth. Simmer gently for 15 to 20 minutes.
Step 2
Meanwhile bring six quarts water to boil for the linquine.
Step 3
Add the linquine and while it is cooking, saute the garlic lightly in the olive oil in a small frying pan until golden. Turn up the heat and add the sour cream. Drain the porcini, reserving the broth and add with the peppercorns, salt and pepper. Mr. Lang adds the porcini broth to the linguine for extra flavor. Heat the sauce through very gently.
Step 4
Drain the linguine and place in a heated bowl. Add the porcini peppercorn sauce and toss thoroughly. Pass the Parmesan cheese separately at the table.