Yield: 2 servings
|¼ cup||Dried porcini mushrooms|
|1 cup||Cold water|
|¼ cup||Shallots, minced (2-3)|
|1 tablespoon||Olive oil|
|1 teaspoon||Garlic, minced|
|¼ pounds||Black chanterelles or other wild mushrooms sliced|
|¼ cup||White wine|
|¼ cup||Mushroom or other stock|
|½ pounds||Fresh pasta|
|¼ cup||Grated Parmesan cheese|
|2 tablespoons||Parsley, chopped|
1. Soak the porcini in the water for 30 minutes. Lift the mushrooms from the soaking water, squeezing them over the water to return any liquid to the cup; dice the mushrooms. Strain the porcini water through a fine-mesh sieve and set it aside.
2. While the mushrooms are soaking, bring a large pot of water to a rolling boil.
3. In a medium skillet saut the shallots in the olive oil until they begin to color, 3-5 minutes. Add the garlic and saut 1-2 minutes more.
4. Add the porcini and saut for 2 minutes more. Stir in the mushrooms, porcini, water, wine, stock, 1 tsp salt, and pepper.
Simmer for 4-6 minutes. Add the half-and-half and stir briefly.
Can be prepared 1 hour ahead. Gently reheat before using.
5. Add the remaining 2 tsp salt and the pasta to the boiling water.
cover until the water returns to a boil. Boil the pasta for 2 minutes.
6. Drain and add the pasta to the sauce. Add a little of the pasta water if the sauce is too dry. Remove from the heat. Add the Parmesan cheese; mix well. Sprinkle with the parsley and serve immediately.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 135-136 Submitted By DIANE LAZARUS On 10-04-95