| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pmonfri1 |
3 |
servings |
INGREDIENTS
| 3/4 |
oz |
Dried porcini mushrooms |
| 2 |
c |
Water |
| 2 |
tb |
Butter -; (to 3 tbspns) |
| 1 |
tb |
Finely-minced shallots |
| 1 |
pk |
Domestic mushrooms – (10 oz); caps sliced finely |
| 1/2 |
c |
Heavy cream |
| 12 |
oz |
Fedelini |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Shaved Parmesan cheese; for garnish |
INSTRUCTIONS
Soak dried porcini in water for two hours at least or for as long as
possible. When porcini are soft, drain, reserving liquid, and finely
mince the porcini; reserve until later. Heat the butter in a 12-inch
skillet. Add the shallots and saute for a few minutes or until
tender. Add the sliced mushrooms and saute another minute or so or
until they begin to wilt. Add minced drained porcini mushrooms and
reserved liquid and reduce until the mushrooms have almost entirely
absorbed the porcini liquid. Add the heavy cream and reduce slightly.
Season to taste with salt and pepper. Portion out the cooked fedelini
and spoon sauce over the top. Garnish with shavings of Parmesan
cheese. This recipe yields 3 servings.
Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the
TV FOOD NETWORK - (Show # PS-6522 broadcast 05-02-1998) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-09-1998
Recipe by: Michele Urvater
Converted by MM_Buster v2.0l.
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