Yield: 3 Servings
|¾ ounce||Dried porcini mushrooms|
|2.00 tablespoon||Butter -; (to 3 tbspns)|
|1.00 tablespoon||Finely-minced shallots|
|1.00 pack||Domestic mushrooms - (10 oz); caps sliced finely|
|½ cup||Heavy cream|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
|Shaved Parmesan cheese; for garnish|
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. This recipe yields 3 servings.
Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # PS-6522 broadcast 05-02-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Michele Urvater
Converted by MM_Buster v2.0l.