1/2 oz dried porcini mushrooms
1/2 cup warm water
2 Tbsp butter or margarine
1 Tbsp olive oil
1/2 cup minced onion
1 tsp minced garlic
1/4 tsp crushed red pepper
1/2 lb fresh mushrooms, sliced
1 cup heavy or whipping cream
1/2 tsp salt
1/2 tsp freshly ground pepper
1 lb farfalle (bow tie) pasta, cooked
1/4 cup fresh chopped parsley
1/4 cup freshly grated parmesan cheese
Soak porcini mushrooms in warm water for 15 minutes. Drain (saving the liquid) and chop coarsely. Heat butter and olive oil over medium-high heat. Add the onions and cook for 2 minutes. Add garlic and red pepper and cook for 15 seconds. Stir in all mushrooms and cook for 3 minutes. Add liquid from soaked porcini mushrooms and bring to a boil. Add cream; boil 5 minutes. Stir in salt and pepper. Toss together with pasta, parsley, and parmesan cheese.
* NOTE: Chicken and spinach tossed in are an excellent addition!
1/2 cup warm water
2 Tbsp butter or margarine
1 Tbsp olive oil
1/2 cup minced onion
1 tsp minced garlic
1/4 tsp crushed red pepper
1/2 lb fresh mushrooms, sliced
1 cup heavy or whipping cream
1/2 tsp salt
1/2 tsp freshly ground pepper
1 lb farfalle (bow tie) pasta, cooked
1/4 cup fresh chopped parsley
1/4 cup freshly grated parmesan cheese
Soak porcini mushrooms in warm water for 15 minutes. Drain (saving the liquid) and chop coarsely. Heat butter and olive oil over medium-high heat. Add the onions and cook for 2 minutes. Add garlic and red pepper and cook for 15 seconds. Stir in all mushrooms and cook for 3 minutes. Add liquid from soaked porcini mushrooms and bring to a boil. Add cream; boil 5 minutes. Stir in salt and pepper. Toss together with pasta, parsley, and parmesan cheese.
* NOTE: Chicken and spinach tossed in are an excellent addition!
No comments:
Post a Comment