Wild mushroom cream sauce with pasta
-========= REZKONV-Recipe – RezkonvSuite v1.3
25 grams Porcini, dried, 1 oz
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
Pepper a squeeze of lemon
400-500 grams Dried pasta, 14-18 oz
Olive oil, for drizzling
============================ SOURCE ============================
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