INGREDIENTS

INSTRUCTIONS

Place the porcini in a small bowl and and 1/2 cup warm water.   Allow to
soak 45 minutes.  Drain, reserving the liquid.  Heat a large frying pan.
Add the oil and shallots, and saute a minute.  Add the fresh mushrooms and
saute until tender.  Chop the porcini coarsely and add to the frying pan,
along with the reserved liquid.  Simmer until most of the liquid is
evaporated.
Bring a large pot of water to a boil along with a pinch of salt.  In a
separate bowl, whip the cream until it holds soft peaks.  Refrigerate the
whipped cream until the pasta is cooked.  Cook the pasta in the boiling
water until al dente.  Drain well, return the drained pasta to the pot and
add the mushroom mixture, cheese, whipped cream and salt and pepper to
taste.
Using a large spatula, fold all of the ingredients together.  Do this
quickly, yet carefully, so that the whipped cream doesn't collapse
entirely.  You may want to save a bit of the whipped cream to dollop on top
of the pasta as a garnish.
Serve immediately.
* Or other dried mushrooms
Source:  Frugal Gourmet Celebrates Christmas Typed by Dale/Gail Shipp
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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