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Title: wild mushroom cream sauce for pasta
Categories: Sauce, Pasta
Yield: 4 Servings

25 grams Porcini, dried, 1 oz
Or
25 grams Mixed wild mushrooms, dried
1 Knob of butter
1 Onion, finely chopped
1 glass Of white wine
150 ml Double cream, 5 fl oz
Salt
Pepper a squeeze of lemon
400-500 grams Dried pasta, 14-18 oz
Olive oil, for drizzling

============================ SOURCE ============================
Gary Rhodes, keeping it simple
ISBN 0-718-14621-2
-- Edited *RK* 12/10/2006 by
-- Ulrike Westphal

• Soak the porcini mushrooms for 20-30 minutes in 300 ml (10 fl oz)
warm water. Once softened, scoop the mushrooms from the water,
squeezing any excess juices back into the bowl, and keep the
mushroom-flavoured water to one side. Roughly chop the mushrooms.

• Melt the butter in a saucepan, add the onion and simmer for a few
minutes until it begins to soften. Pour in the white wine and boil
until almost dry.

• Add the mushroom water and the chopped mushrooms and boil until
just a quarter of the liquid is left. Stir in the cream and simmer
to a loose consistency. Season with salt and pepper and sharpen the
sauce with the lemon juice.

• While making the sauce, cook the pasta until tender. Drain and add
to the finished sauce. Drizzle each portion with olive oil.

and more: 1 tablespoon of chopped flat-leaf parsley can be added to
the sauce.

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tagged with: food and drink, Recipe, pasta, porcini, Rezept, Steinpilze

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