Tuscan Porcini Pasta Recipe

From Dorothy McNett's Recipe Book.

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Tuscan Porcini Pasta

From Dorothy McNett's recipes at www.dorothymcnett.com. So quick and so wonderfully tasty. Great with any homemade or packaged pastas...and feel free to snip in some fresh herbs as desired. You cannot go wrong with this basic simple sauce recipe. Very traditionally served on the extra large broad noodles known as Pappardelle.

1 package dried porcini mushrooms
1/2 cup warm water

2 tablespoons unsalted butter
2 - 4 cloves garlic, minced
2 sliced green onions
2 tablespoon flour
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
the strained soaking liquid
enough cream added to the soaking liquid to make 1 full cup of liquid
1 tablespoon sherry, if desired
Pappardelle or tagliatelle noodles, freshly cooked

Soak the mushrooms in water for at least 30 minutes. Slice them, reserving the liquid. In glass or ceramic batter bowl, combine butter, garlic, and green onions. Cook in microwave 1 minute. Whisk in flour, salt, and pepper and then the strained soaking liquid and cream mixture. Cook another minute. Whisk well, and cook another 1 minute, or until thickened nicely, adding additional cream or milk if necessary. Add sliced mushrooms and sherry. Taste and correct seasonings and set it aside while you cook the pasta.

Recipe created 1999-04-22.

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