While this sauce is a dandy topping for pasta, it's equally good spooned over vegetables, salmon steaks, and veal or chicken burgers.
- Portion size 4 servings
- 1 oz dried cepe (porcini) or other dried mushrooms
- 1 cup warm water
- 1/4 cup butter
- 1/2 cup finely chopped shallot
- 1/2 cup finely chopped onion
- 6 cups sliced fresh white mushrooms (or brown mushrooms)
- 1/2 cup dry white wine
- 1/2 teaspoon salt
- pinch freshly ground pepper
- 1 cup whipping cream
- 1/4 cup finely chopped fresh parsley
- 1 cup freshly grated Parmesan cheese
- 3/4 lbs cooked pasta (preferably shells or bow ties)
In small bowl, soak cepe mushrooms in water for 30 minutes or until softened. Drain through papertowel, or filter-paper-lined sieve, reserving soaking liquid. Rinse mushrooms under cold running water to remove any grit; slice thinly.
In large heavy saucepan, melt butter over medium heat; saut?hallots for 3 minutes or until softened. Add fresh mushrooms and sliced cepes; stir to coat. Increase heat to high and cook, stirring, for 3 to 4 minutes or until mushrooms start to release their liquid. Add reserved soaking liquid, wine, salt and pepper; cover and bring to boil. Reduce heat and simmer very gently for 20 minutes to blend flavours.
With slotted spoon, transfer mushrooms to sieve placed over bowl. Return any drippings from mushrooms to pan. Pour cream into pan; increase heat and boil hard for 5 to 8 minutes, stirring frequently, or until thickened enough to lightly coat spoon. Return mushrooms to pan; heat through. Taste and adjust seasoning, if necessary. Stir in parsley and 1/4 of the cheese. Toss sauce with cooked pasta and sprinkle with remaining cheese.