Fettucine with Porcini Mushroom Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Dried porcini are sold at Italian delis and in many supermarkets. Ingredients:
1/4 cup (1/2 stick) butter |
4 large shallots, chopped |
1 ounce dried porcini mushrooms, rinsed if sandy |
2 cups canned low-salt chicken broth |
1 cup whipping cream |
12 ounces fettuccine |
grated parmesan cheese |
Directions:
1. Melt butter in heavy large skillet over medium-high heat. Add shallots and sauté until beginning to brown, about 4 minutes. Add mushrooms and stir to coat. Add broth and cream and bring sauce to boil. Reduce heat to medium-low, cover and simmer until mushrooms are tender, about 20 minutes. Uncover and boil until sauce thickens slightly, stirring occasionally, about 5 minutes. Season sauce with salt and pepper.
2. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking water. Return pasta to pot. Add sauce; toss over medium-low heat until heated through, adding reserved cooking water by tablespoonfuls if pasta is dry. Season with salt and pepper. Serve, passing cheese separately.
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