Ingredients Jump to Instructions ↓


  2. Yield: 4 servings

  3. 1/2 oz dried porcini mushrooms or other dried mushrooms

  4. 3 tb olive oil

  5. 1/2 c chopped shallots

  6. 3/4 lb fresh mushrooms, chopped

  7. 1/2 pt (1 cup) whipping cream

  8. 3/4 c angel hair pasta

  9. 1/4 c Parmesan cheese

  10. salt and pepper to taste

  11. Place the porcini in a small bowl and and 1/2 cup warm water.

  12. Allow to soak 45 minutes. Drain, reserving the liquid. Heat a

  13. large frying pan. Add the oil and shallots, and sauti a minute.

  14. Add the fresh mushrooms and sauti until tender. Chop the porcini

  15. coarsely and add to the frying pan, along with the reserved liquid.

  16. Simmer until most of the liquid is evaporated. Bring a large pot

  17. of water to a boil along with a pinch of salt.

  18. In a separate bowl, whip the cream until it holds soft peaks.

  19. Refrigerate the whipped cream until the pasta is cooked. Cook the

  20. pasta in the boiling water until al dente. Drain well, return the

  21. drained pasta to the pot and add the mushroom mixture, cheese,

  22. whipped cream and salt and pepper to taste. Using a large spatula,

  23. fold all of the ingredients together. Do this quickly, yet carefully,

  24. so that the whipped cream doesn't collapse entirely. You may want

  25. to save a bit of the whipped cream to dollop on top of the pasta

  26. as a garnish. Serve immediately.


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