Prep 50 mins
Cook 25 mins
Here is a variation on the Frugal Gourmet's recipe. It is easy and less expensive than some of the alternative. You can find dried mushrooms from South America that are very good -- and much cheaper if you don't want the more expensive porcini mushrooms!
- 1⁄2 ounce dried porcini mushrooms
- 3 tablespoons olive oil
- 1⁄2 cup shallot, Chopped
- 3⁄4 lb fresh mushrooms, Chopped
- 1⁄2 pint whipping cream
- 3⁄4 lb angel hair pasta
- 1⁄4-1⁄2 cup parmesan cheese, Grated
- salt, to taste
- fresh ground black pepper, to taste
- Place the porcini in a small bowl and add 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 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 the ingredients together. Do this quickly, yet carefully, so the whipped cream doesn't collapse entirely.
- Note: this looks beautiful with a dollop of the whipped cream on top of the pasta as a garnish.