Both dried and fresh mushrooms are the base for this sauce.
1/2 cup dried porcini or other dried mushrooms (1/2 ounce)
1/2 cup boiling water
3 teaspoons vegetable oil, such as olive or canola oil
6 ounces skinless, boneless chicken breast, cut into strips
1/2 pound fresh button mushrooms, quartered
1 1/4 cups tomato-vegetable juice
3/4 teaspoon salt
1/2 teaspoon sage
1/2 teaspoon pepper
5 cups small broccoli florets
1 teaspoon cornstarch blended with 1 tablespoon water
8 ounces whole-wheat fettuccine
1. In a small heatproof bowl, combine the porcini and boiling water; let stand for 20 minutes to soften. Reserving the soaking liquid, scoop out the porcini and coarsely chop. Strain the liquid through a fine-mesh sieve.
2. Meanwhile, in a large nonstick skillet, heat 2 teaspoons of the oil over medium heat. Add the chicken and cook until golden brown, about 4 minutes. With a slotted spoon, transfer to a plate.
3. Add the remaining 1 teaspoon oil and fresh mushrooms to the skillet and cook, stirring frequently, until the mushrooms are lightly colored, about 4 minutes. Stir in the tomato-vegetable juice, salt, sage, and pepper. Add the chopped porcini and mushroom soaking liquid to the skillet. Bring the mushroom sauce to a boil. Add the broccoli and chicken. Reduce to a simmer, cover, and cook until the broccoli is tender and the chicken is cooked through, about 3 minutes.
4. Stir the cornstarch mixture into the skillet, bring to a boil over medium heat and cook until slightly thickened, about 1 minute. Transfer the sauce to a large serving bowl.
5. In large pot of boiling water, cook the pasta according to package directions. Drain, reserving ½ cup of the cooking water. Add the fettuccine and reserved cooking water to the serving bowl and toss to combine. Makes 4 servings
total fat 5.5g
saturated fat 0.9g
dietary fiber 13g
good source of: fiber, magnesium, niacin, selenium, thiamin, vitamin B6, vitamin C
Porcini mushrooms have a woodsy, almost meaty flavor. Not that easy to come by in their fresh form, they are readily available in gourmet stores and Italian markets in their dried form. Like other dried mushrooms, they need to be reconstituted in hot water before they are used; the soaking water is often incorporated into the dish.
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.