- 1/2 cup stemmed dried porcini mushrooms
- 1 cup hot water
- 1/2 pound whole wheat fettuccine
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1/4 cup minced shallots
- 2 teaspoons minced garlic
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Place the dried mushrooms in a medium bowl, cover with the hot water, and let sit until reconstituted and soft, about 45-60 minutes. Drain the mushrooms and their liquid through a fine mesh strainer into a clean bowl, squeezing the mushrooms to extract as much liquid as possible. Reserve the liquid and roughly chop the mushrooms. Set aside.
Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 7 to 8 minutes for dried pasta.
Meanwhile, heat the oil and melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring, until soft and fragrant, about 2 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the chopped mushrooms, and cook, stirring, for 2 minutes. Add the reserved mushroom liquid; bring to a boil, and cook, stirring occasionally, until the liquid is nearly all evaporated, 1 to 1 1/2 minutes. Add the cream, milk, thyme, salt, and pepper and return to a simmer. Cook, stirring occasionally, until the cream is reduced and thick, 4 to 5 minutes. Add the parsley and stir to incorporate.
Drain the pasta and add to the pan with the sauce, tossing well to coat.
Divide the pasta between two large bowls, garnish each with cheese, and serve immediately.
Makes 2 main course servings
Click here for a printable version of this recipe from Culinary Collage.