Fettuccini with Porcini Mushrooms in a Cream Sauce

One of my favorite recipes that remains is Fettucine in a Porcini Mushroom Cream Sauce....

Put 1/2 cup dried porcinis in a bowl, and cover with 1 cup hot water. (For the addicted mycrophiles, you can put more, as long as its in a 2 to 1 ration with the water.) Let soak for about 15 minutes, and then drain, reserving the liquid for later. Roughly chop the mushrooms, and set aside.

Bring a large pot of salted water to a bowl, and cook the fettuccine until al dente- about 7-8 minutes.

Heat 1 tbsp olive oil, and 2 tbsps of butter in a skillet. Add 1/4c minced shallots, and cook for about 2 minutes. Add 2 tsps minced garlic (we put more!), and cook for about 1 minute. Add the chopped mushrooms, and cook for 2 minutes. Add the reserved mushroom liquid, bring to a boil, and cook until the liquid is nearly evaporated- about 2 minutes. Add 1-1/2c heavy cream, 1 tsp chopped fresh thyme, 1/2 tsp salt, and 1/2 tsp freshly ground pepper, and simmer 4-5 minutes, till the cream is thick and reduced. Add 2 tbsps chopped fresh parsley, and stir all.

Drain the pasta and add to the pan with the sauce, tossing well to coat. Add 2 tbsps grated Parmigiano-Reggiano cheese, toss, and remove from heat.

Divide the pasta between 2 bowls, garnish each with 2 tbsps PG cheese, and serve.


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