The Colorado Mycological Society
Fettucine With Fresh Porcini Jim Smailer — Chef, The Boulder Cork Restaurant Ingredients: 1/4 cup Olive Oil 1 1/2 lbs fresh porcini, cleaned and sliced 4 cloves of garlic, sliced 2 tbsn unsalted butter 1/2 cup flat leaf parsley, minced 1 cup vegetable broth 1 lb egg fettucine, dried or fresh 1/2 cup grated Parmigiano-Reggiano cheese Directions: Heat the oil […]
To access this post, you must be a member of The Colorado Mycological Society. Please purchase a Standard Membership to view this content.
Join Us! Member Login

Fettucine With Fresh Porcini

Fettucine With Fresh Porcini
January 5, 2018 Society Lead
In Porcini, Recipes
Fettucine With Fresh Porcini Jim Smailer — Chef, The Boulder Cork Restaurant Ingredients: 1/4 cup Olive Oil 1 1/2 lbs fresh porcini, cleaned and sliced 4 cloves of garlic, sliced 2 tbsn unsalted butter 1/2 cup flat leaf parsley, minced 1 cup vegetable broth 1 lb egg fettucine, dried or fresh 1/2 cup grated Parmigiano-Reggiano cheese Directions: Heat the oil […]
To access this post, you must be a member of The Colorado Mycological Society. Please purchase a Standard Membership to view this content.
Join Us! Member Login
X