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Categories:Viewed: 61 - Published at: 7 years ago
Ingredients
- 3/4 ounce dried porcini mushrooms
- 2 cups water
- 2 to 3 tablespoons butter
- 1 tablespoon finely minced shallots
- 10 ounce package domestic mushrooms, caps sliced finely
- 1/2 cup heavy cream
- 12 ounces fedelini
- Salt and pepper
- Shaved Parmesan cheese for garnish
Method
- Soak dried porcini in water for two hours at least or for as long as possible.
- When porcini are soft, drain, reserving liquid, and finely mince the porcini; reserve until later.
- Heat the butter in a 12 inch skillet.
- Add the shallots and saute for a few minutes or until tender.
- Add the sliced mushrooms and saute another minute or so or until they begin to wilt.
- Add minced drained porcini mushrooms and reserved liquid and reduce until the mushrooms have almost entirely absorbed the porcini liquid.
- Add the heavy cream and reduce slightly.
- Season to taste with salt and pepper.
- Portion out the cooked fedelini and spoon sauce over the top.
- Garnish with shavings of Parmesan cheese.
