Wild Mushroom Fettucine
- prep time 10 min
- total time 60 min
- serves 3
1 10 gram pkg. (1.35 oz) dried porcini mushrooms
2 tablespoons butter (30 mL)
1 onion, chopped
1 pound (500 g) mushrooms, sliced
½ pound (250 g) wild mushrooms, such as oyster or portabello, chopped
½ pound (250 g) fettucine or linguine
1 cup (250 mL) 35% Real Whipping Cream
⅓ cup (75 mL) chopped parsley
2 cloves garlic, minced
¾ teaspoon (3 mL) salt
Pepper to taste
Freshly grated Parmesan cheese
1. Place porcini mushrooms in small bowl; cover with 1/2 cup (125 mL) boiling water; let stand about 15 min until soft.
2. Remove porcini from soaking liquid, reserving liquid. Chop porcini; set aside. Heat butter over medium high heat; add onion, mushrooms and porcini; cook 10 to 15 min stirring occasionally until mushrooms are soft and mushroom juice evaporates. 3. Meanwhile, bring a large pot of salted water to a boil. Cook pasta until tender.
3. Add porcini's soaking liquid to pan, being careful not to add any grit that may settle in bottom of bowl. Then add Cream; boil about 5 to 8 min, stirring occasionally until sauce thickens.
4. Add parsley, garlic, salt and pepper to sauce. Drain pasta; toss with sauce. Serve with Parmesan.