Recipe for cooking fettuccine with wild mushrooms
Recipes from Italy :: Italian Spaghetti, Linguine, and other Pasta
1 c. hot water
1 (1 ounce) pkg. dried porcini or cèpe mushrooms
1 small onion, chopped
2 cloves garlic, finely chopped
2 Tbsp. olive oil or canola (or other vegetable) oil
1 c. whipping cream
1/2 tsp. salt
8 oz. uncooked fettuccine
Coarsely-ground black pepper
Pour water over mushrooms. Let stand 1/2 an hour; drain.
Cut mushrooms into 1/4-in. strips. Cook and stir mushrooms, onion and garlic in oil in skillet over med. heat until onion is tender.
Add whipping cream and salt. Heat to boiling; reduce heat. Simmer uncovered or without a lid, stirring occasionally, until slightly thickened, 3 to 5 mins.
Cook fettuccine as directed; drain. Pour sauce over hot fettuccine, tossing until fettuccine is well coated. Serve with pepper.
Yields 6 servings.
