Ingredients
| dried porcini mushrooms: 0.5 oz |
| olive oil: 3 Tbl |
| shallot onions (chopped): 1/2 cup (chopped) |
| white mushrooms: 0.75 lb (chopped) |
| light whipping cream (fluid): 1/2 pt |
| pasta (capelli d'angelo): 0.75 lb |
| grated parmesan cheese: 1/2 cup |
| salt (to taste) |
| black pepper (fresh ground//to taste) |
Angel Hair Pasta With Whipped Cream and Porcini
Credit: Food.com
User rating:
-
Prep Time
50 min -
Cook Time
25 min -
Servings
5 serving(s)
Tags
Method
- Place the porcini in a small bowl and add 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 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 the ingredients together. Do this quickly, yet carefully, so the whipped cream doesn't collapse entirely.
- Note: this looks beautiful with a dollop of the whipped cream on top of the pasta as a garnish.