Angel Hair Pasta with Whipped Cream & Porcini
Yield
4 servingsPrep
45 minCook
20 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | ounce |
mushrooms, porcini, dried
* |
* |
| 3 | tablespoons |
olive oil
|
|
| ½ | cup |
shallots
chopped |
*
|
| ¾ | pound |
mushrooms
fresh, chopped |
|
| 1 | cup |
heavy whipping cream
|
|
| ¾ | cup |
angel hair pasta
|
*
|
| ¼ | cup |
Parmesan cheese
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14.5 | ml/g |
mushrooms, porcini, dried
* |
* |
| 45 | ml |
olive oil
|
|
| 118 | ml |
shallots
chopped |
*
|
| 340.2 | g |
mushrooms
fresh, chopped |
|
| 237 | ml |
heavy whipping cream
|
|
| 177 | ml |
angel hair pasta
|
*
|
| 59 | ml |
Parmesan cheese
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Place the porcini in a small bowl and and ½ cup warm water. Allow to soak 45 minutes.
Drain, reserving the liquid.
Heat a large frying pan. Add the oil and shallots, and sauté a minute.
Add the fresh mushrooms and sauté 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 a 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 of the ingredients together. Do this quickly, yet carefully, so that the whipped cream doesn't collapse entirely. You may want to save a bit of the whipped cream to dollop on top of the pasta as a garnish.
Serve immediately.
- Or other dried mushrooms
