Recipe

Fettuccine Con Sugo Di Funghi Porcini Fettuccine With Porcini Mushroom Sauce Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 4 months ago Earthy almost sensual flavors highlight this creamy dish from CookiesfromItaly. The porcini, whipping cream and butter make this an amazingly satisfying meal. Tiramisu and espresso with or without annisette would set it off beautifully. Prep:15m Cook:30m Servings:4	Mystic_rive
	porcini mushrooms cream fettucini parmesan

Does this look good? Yeah! / Nope

Fans

chiki_mink

trigger

theoldrecl

chefmeow

aussie_mea

unclefedor

joe1155

jencathen

shine

Ingredients

1/4 cup (1/2 stick) butter

4 large shallots, chopped

1 ounce dried porcini mushrooms, rinsed if sandy

2 cups chicken broth

1 cup whipping cream

12 ounces fettuccine

Grated Parmesan cheese

Melt butter in heavy large skillet over medium-high heat.

Add shallots and saute until beginning to brown, about 4 minutes.

Add mushrooms and stir to coat.

Add broth and cream and bring sauce to boil.

Reduce heat to medium-low, cover and simmer until mushrooms are tender, about 20 minutes.

Uncover and boil until sauce thickens slightly, stirring occasionally, about 5 minutes. Season sauce with salt and pepper.

Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.

Drain, reserving 1/2 cup cooking water.

Return pasta to pot. Add sauce; toss over medium-low heat until heated through, adding reserved cooking water by tablespoonfuls if pasta is dry.

Season with salt and pepper. Serve, passing cheese separately. Makes 4 to 6 servings.

That's it!

Directions

Melt butter in heavy large skillet over medium-high heat.

Add shallots and saute until beginning to brown, about 4 minutes.

Add mushrooms and stir to coat.

Add broth and cream and bring sauce to boil.

Reduce heat to medium-low, cover and simmer until mushrooms are tender, about 20 minutes.

Uncover and boil until sauce thickens slightly, stirring occasionally, about 5 minutes. Season sauce with salt and pepper.

Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.

Drain, reserving 1/2 cup cooking water.

Return pasta to pot. Add sauce; toss over medium-low heat until heated through, adding reserved cooking water by tablespoonfuls if pasta is dry.

Season with salt and pepper. Serve, passing cheese separately.

That's it! Please enjoy!

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Comments

shine 1 year, 4 months ago said:
Mushrooms and I get along wonderfully -- but the mushrooms don't last for long! Thank you very much for the post, and all of the ideas that go along with it ;-)

Tell me, how is that squirrel?

Take care,
Ray

trigger 1 year, 4 months ago said:
O.K. Joymarie you have done it again,you already know I am a fun guy "Funghi" LOL and have captivated me with this all time great recipe with one of my favorites, fettuccine and combined it with dried mushrooms, which are earthy and Parmesan in a luscious cream sauce. Life could not be better. I have the talent to make those tiramisu and espresso and would love to share it with you.
High Five
Michael

chefmeow 1 year, 4 months ago said:
I have to agree with Ray and Trigger, you have hit the nail on the head with this delight. I can't even imagine how creamy and delicious this is. Pasta and mushroom sauce, does it get any better than that. I'm giving this a high five only because it won't let me give you a 105. Great post my friend.

joe1155 1 year, 4 months ago said:
I love porcini mushrooms. Great recipe idea!

jencathen 1 year, 4 months ago said:
I love the shrooms!

chiki_minki 1 year, 3 months ago said:
This sounds gorgeous, top of the list for this weekend.

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