Trumpets a la King
Recipe by: Eric Keener
Here is a riff on what started as Chicken a la King with a few extra bells and whistles. Our good friend Matt Bond gifted us a hefty portion of his foraged black trumpet mushrooms. We wanted to treat that gift with the respect it deserved so we manifested a delicious, calorie and dairy rich recipe fit for a king!
Ingredients:
¾ C pancetta, diced not sliced
2 Tbsp butter
½ white onion, minced
1 large green onion, sliced thin
Pinch of Italian herbs
Pinch of thyme
4 cloves garlic
2 C dry white wine
1.5 C heavy cream
1.5 C fragrant mushrooms (we used black trumpet)
1 tsp crushed red pepper
1 large wedge of brie cheese
1 package fresh fettucine pasta
¾ C fresh/frozen peas (not canned, they are too soft)
¼ C chopped parsley
½ C fine grated parmesan
Salt and Pepper to taste
Method
First, trim the mushrooms into 1” slices, reserving the nonuniform and crumbly bits. Over medium high heat, add diced pancetta and let it cook and brown. Remove from pan but keep the fat in the pan on the heat.
Next add to the pan the butter, minced onions (we used white onion and red skinned scallions from our garden), a pinch of thyme, a pinch of Italian herbs and garlic until it browns.
Deglaze pan with the 2 cups of white wine and let it reduce significantly. Lower heat to medium and add heavy cream, crushed red pepper, all the crumbly bits of the mushroom then stir.
Remove the rind of a large wedge of soft brie cheese and add cheese to the pot, breaking it up into chunks in the pan so it melts faster.
While cheese is melting, boil heavily salted water, and add package of fresh fettucine noodles to the water. Let it cook until just before al dente (2-4 minutes). Drain the noodles but reserve 1 cup of the water.
Once cheese is melted, lower the heat to medium low and add the peas (if using frozen, let them thaw), all the mushrooms, the cooked pancetta, and some salt and pepper then stir gently so as to not break up the mushrooms. If the sauce is not thick at this point, give it a couple of minutes to continue to reduce.
Next, stir in the noodles with a 1/2 cup of the reserved noodle water. If sauce is still too thick, use a bit more of the water until desired consistency.
Plate immediately, garnish with parmesan and chopped parsley then sit back and get ready for your taste buds to sing joyous songs!
