These mushrooms in German are called Steinpilz ( Stone Mushrooms because of their large firm flesh.) In Italy they are called Porcini "little piglets". Soak these mushrooms in 1 cup of water.
Soak the dried mushrooms in water for 15 minutes at least. |
Dice up the shallots and garlic |
Slice the mushrooms |
Put the vegetables on a plate so you will be ready to roll when you turn the pan on. |
Grate the Emmentaler cheese |
Slice Chicken breast into strips |
Chop the dill |
Measure out the milk and chicken stock |
Melt the butter and add the olive oil, |
 Saute the chicken chunks till cooked then hold them on a plate. |
 Saute the sliced mushrooms and put them on a plate. |
 Keep these warm till ready to toss with the pasta. |
Saute the shallots and garlic till soft. Add the flour and cook 1 minute on medium heat. |
Add the Riesling wine and cook for a 15 seconds.
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Add the stock and stir, then add the milk and stir till thickened. |
I add a little of the juice that I soaked the mushrooms in. |
Next add the cheese slowly let it melt and whisk it in till smooth. |
Next add the chicken and mushrooms to the sauce.
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Cook the fettucine noodles, drain and mix with the sauce.
Top with some chopped fresh dill weed.
