If you can’t find porcini, oyster or portabello mushrooms, use all white mushrooms.
Courtesy of the Dairy Farmers of Canada
ingredients
directions
Place porcini mushrooms in small bowl; cover with 1/2 cup (125 mL) boiling water; let stand about 15 min until soft.
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.
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.
Add parsley, garlic, salt and pepper to sauce. Drain pasta; toss with sauce. Serve with Parmesan.