Fettuccine w/Porcini Mushroom Cream Sauce - xpost

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* Exported from MasterCook *

 

Fettuccine w/Porcini Mushroom Cream Sauce

 

Recipe By :The Complete Book Of Pasta And Noodles

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons unsalted butter

1 medium onion -- minced

2 ounces dried porcini mushrooms -- strained, & chopped coarse

rehydrated in 2 cups hot water,

soaking liquid reserved

salt and ground black pepper

6 tablespoons heavy cream

3 tablespoons minced fresh flat-leaf parsley leaves

1 pound fresh egg pasta -- cut into fettuccine

or dried fettuccine

 

1. Heat the butter in a large saute pan over medium heat. Add the onion; saute

until the edges begin to brown, about 7 minutes. Add the porcini and salt and

pepper to taste. Saute to release the flavors, 1 to 2 minutes.

 

2. Increase the heat to medium-high. Add the soaking liquid; simmer briskly

until the liquid has reduced by half, about 10 minutes. Stir the cream into the

sauce; simmer until the sauce just starts to thicken, about 2 minutes. Stir in

the parsley and adjust the seasonings.

 

3. Meanwhile, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon

salt and the pasta to the boiling water. Cook until al dente. Drain the pasta

and return it to the cooking pot. Toss with the sauce. Divide among 4 pasta

bowls and serve immediately.

 

Typos by BrendaAdams

 

Source:

" The Complete Book Of Pasta And Noodles by the Editors of Cook's

Illustrated magazine "

 

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NOTES : Dried fettuccine works well with this rich porcini sauce, but homemade

egg fettuccine will absorb flavor the sauce better. Pass extra cheese at the

table. Serves 4.