Pasta With Whipped Cream And Porcini

Creamy Fettuccine with Porcini Mushrooms

Описание:

Get the full recipe: http://www.myrecipes.com/recipe/cream...

Pasta needs to cook at a full boil to ensure an even al dente texture. The sauce, made of cream, porcini, and porcini soaking liquid, simmers and reduces for a short time to thicken it enough to cling to the pasta.

Ingredients 1/2 cup boiling water 1/4 cup dried porcini mushrooms (about 1/4 ounce) 12 ounces uncooked fettuccine 1/2 cup whipping cream 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 6 tablespoons grated Parmigiano-Reggiano cheese 2 tablespoons (1-inch) cut fresh chives

Комментарии:

Twistz12 пишет: 2nd

IronPriest82 пишет: He seems like an amateur for some reason...

timitzer пишет: Great recipe. I did do two thing's different. I soaked the porcini's in chicken stock and instead of using the liquid from the cooked pasta I used the stock in the pot. It came out very flavorful and delicious. I too added a few red pepper flakes on top with the garnish. You should try it.

RoxRo пишет: try with ricotta instead of the cream...lighter and creamier!!

Evelina Wall пишет: first!

Twistz12 пишет: 2nd

IronPriest82 пишет: He seems like an amateur for some reason...

timitzer пишет: Great recipe. I did do two thing's different. I soaked the porcini's in chicken stock and instead of using the liquid from the cooked pasta I used the stock in the pot. It came out very flavorful and delicious. I too added a few red pepper flakes on top with the garnish. You should try it.

RoxRo пишет: try with ricotta instead of the cream...lighter and creamier!!

Evelina Wall пишет: first!
You'll Need:

1/2 oz dried porcini mushrooms
3 tbsp olive oil
1/2 cup chopped shallots
3/4 lb fresh mushrooms, chopped
1 cup whipping cream
3/4 cup Angel hair pasta
1/4 cup Parmesan cheese
Salt and pepper to taste

Procedures : Place the porcini in a small bowl and and 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 a 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 of the ingredients together. Do this quickly, yet carefully, so that the whipped cream doesn't collapse entirely. You may want to save a bit of the whipped cream to dollop on top of the pasta as a garnish.
Serve immediately