Prep 0 mins
Cook 20 mins
Okay, here's the story. I've been holding off on posting this recipe, namely because unless I go out in the woods and pick my own mushrooms, this would be an extremely expensive dish. (Doesn't look like I'll be having any time in the near future to go mushroom harvesting, what with my conflicting coffee dates and hair salon appointments...) I dedicate this recipe to you mushroom foragers out there in Zaarland and Beyond. Note that the white truffle specified in this recipe is referring to the Oregon white truffle described as having the taste of "a strange mix of pineapple, port, rich soil and chocolate." You will have to substitute accordingly using local mushrooms in your area. Recipe comes with a good pedigree-Chef Michael Hart of the Donatello Restaurant in San Fransisco. Ladies and Gentlemen I present to you: Pasta in the Style of the Woodcutter's Wife: (Please turn off all cell phones.)
- 1⁄2-2⁄3 cup dried porcini mushrooms
- 2 tablespoons butter
- 2 cups heavy cream
- 1 lb maccheroni pasta (or good quality elbow macaroni)
- 1 fresh white truffle, sliced
- 1 1⁄2 cups freshly grated parmesan cheese (the BEST imported *ungrated* Parmesan you can find!)
- salt, to taste
- white pepper, to taste
- In a bowl soak the porcini mushrooms in warm water for about 20 minutes. Squeeze dry and *RESERVE SOAKING WATER*.
- In a large saute pan heat the butter until melted. Add the porcini mushrooms and cook until golden.
- Stir in the whipping cream and reserved mushroom soaking liquid.
- Cook the mixture until thick enough to coat the back of a spoon; approximately 10 minutes.
- In a large stock pot bring salted water to a boil and cook the pasta until al dente. Drain the pasta and add to the sauce.
- Add the white truffle and Parmesan cheese, tossing the mixture over low heat as not to burn.
- Season with salt and white pepper to taste. Serve immediately with some vintage wine and crusty bread!
- Yield is estimated.