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fettuccine With Wild Mushrooms (pasta Al Funghi) 1 Cup Hot Water
1 (1 Ounce) Package Dried Porcini Or Cèpe Mushrooms
1 Small Onion, Chopped
2 Cloves Garlic, Finely Chopped
2 Tablespoons Olive Oil Or Vegetable Oil
1 Cup Whipping Cream
1/2 Teaspoon Salt
8 Ounces Uncooked Fettuccine
coarsely-ground Black Pepper pour Water Over Mushrooms. Let Stand 30 Minutes; Drain. cut Mushrooms Into 1/4-inch Strips. Cook And Stir Mushrooms, Onion And Garlic In Oil In Skillet Over Medium Heat Until Onion Is Tender. add Whipping Cream And Salt. Heat To Boiling; Reduce Heat. Simmer Uncovered, Stirring Occasionally, Until Slightly Thickened, 3 To 5 Minutes. cook Fettuccine As Directed; Drain. Pour Sauce Over Hot Fettuccine, Tossing Until Fettuccine Is Well Coated. Serve With Pepper. yields 6 Servings. |
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