Angel Hair Pasta With Whipped Cream and Porcini

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!

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 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

Directions

1. Place the porcini in a small bowl and add 1/2 cup warm water. Allow to soak 45 minutes. Drain, reserving the liquid.
2. Heat a large frying pan. Add the oil and shallots and saute a minute. Add the fresh mushrooms and saute until tender.
3. Chop the porcini coarsely and add to the frying pan along with the reserved liquid. Simmer until most of the liquid is evaporated.
4. Bring a large pot of water to boil along with a pinch of salt.
5. In a separate bowl whip the cream until it holds soft peaks. Refrigerate the whipped cream until the pasta is cooked.
6. Cook the pasta in the boiling water until al dente. Drain well.
7. Return the drained pasta to the pot and add the mushroom mixture, cheese, whipped cream and salt and pepper to taste.
8. Using a large spatula fold all the ingredients together. Do this quickly, yet carefully, so the whipped cream doesn't collapse entirely.
9. Note: this looks beautiful with a dollop of the whipped cream on top of the pasta as a garnish.