Porcini Mushroom Sauce with Cream

By norsegal8

Toss this intensely flavored sauce with one pound of dried (or one and one-quarter pound of fresh) fettuccine and one-half cup of Parmesan cheese. Pass extra cheese at the table.

Ingredients

• 3 tablespoons unsalted butter
• 1 medium onion, minced
• 2 ounces dried porcini mushrooms, rehydrated in 2 cups hot water, strained, and chopped coarse; soaking liquid reserved
• Salt and ground black pepper
• 6 tablespoons heavy cream
• 3 tablespoons minced fresh parsley leaves

Preparation

Step 1

1. Heat butter in large sauté pan over medium heat. Add onion; sauté until edges begin to brown, about 7 minutes. Add porcini and salt and pepper to taste; sauté to release flavors, 1 to 2 minutes.

2. Increase heat to medium-high. Add soaking liquid; simmer briskly until liquid has reduced by half, about 10 minutes.

3. Stir in cream; simmer until sauce just starts to thicken, about 2 minutes. Stir in parsley, adjust seasonings, and serve.