Fettuccine With Shiitake Sauce And Chicken
1 1 ounce pkg dried shiitake mushrooms
1 tablespoon olive oil
1/2 teaspoon dried rosemary — crumbled
3 shallots — minced
1 cup beef stock or canned unsalted beef broth
3 boneless chicken breast halves — cut in strips
2/3 cup freshly grated parmesan cheese — (about 2 ounces)
4 ounces fresh shiitake mushrooms or button mushrooms
additional freshly grated parmesan cheese
1 1/2 cups hot water
6 bacon slices — minced
minced fresh Italian parsley
salt and fresh ground pepper
1 1/4 cups half and half
Place dried mushrooms in medium bowl. Add hot water and let soak until softened, about 30 minutes. Remove mushrooms from water, squeezing the excess water back into bowl. Strain and reserve liquid. Slice mushrooms, discarding stems.
Heat oil in heavy large skillet over medium heat. Add bacon and chicken and cook until fat renders, stirring frequently, about 3 minutes. Add dried and fresh mushrooms and rosemary and sauté 3 minutes. Pour off half of fat. Add shallots to bacon in skillet and sauté 1 minute. Add dried and fresh mushrooms and rosemary and sauté 3 minutes. Add stock and mushroom-soaking liquid. Boil until reduced to a glaze, about 10 minutes.
Add half-and-half and simmer until beginning to thicken, about 5 minutes.
Remove from heat (can be prepared 3 days ahead, cover and refrigerate.) Add pasta to large pot of boiling salted water. Cook until tender but still firm to bite, stirring occasionally. Meanwhile, re-warm mushroom sauce over medium-low heat.
Drain pasta. Add to sauce and stir until coated. Mix in 2/3 cup parmesan. Season with salt and pepper. Transfer to plates. Sprinkle with parsley. Serve immediately with garlic toasts, passing additional parmesan separately.
