Fettuccine With Porcini Mushroom Sauce
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
- Servings: 4
- 1/4 cup butter (1/2 stick)
- 4 large shallots, chopped
- 1 ounce dried porcini mushrooms, rinsed if sandy
- 2 cups chicken stock
- 1 cup whipping cream
- 12 ounces fettuccine pasta
- grated parmesan cheese
Recipe
- 1 melt butter in heavy large skillet over medium-high heat.
- 2 add shallots and saute until beginning to brown, about 4 minutes.
- 3 add mushrooms and stir to coat.
- 4 add broth and cream; bring sauce to boil.
- 5 reduce heat to medium-low, cover and simmer until mushrooms are tender, about 20 minutes.
- 6 uncover and boil until sauce thickens slightly, stirring occasionally, about 5 minutes.
- 7 season sauce with salt and pepper.
- 8 meanwhile cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- 9 drain, reserving 1/2 cup cooking water.
- 10 return pasta to pot.
- 11 add sauce; toss over medium-low heat until heated through, adding reserved cooking water by tablespoonfuls if pasta is dry.
- 12 season with salt and pepper.
- 13 serve, passing cheese separately.
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