Spaghetti with mushrooms and truffle sauce

By á-855

Ingredients

• 1/2 c dried porcini mushrooms(about 1/2 ounce)
• 2/3 c boiling water
• 8 ounces uncooked spaghetti
• 3 1/2 tsp salt
• 1 tb butter
• 1/4 c finely chopped shallots
• 2 (4oz) packages exotic mushroom blend coarsely chopped
• 2 garlic cloves minced
• 2 tb dry sherry
• 2 oz parmigiano-reggiano divided
• 1/4 c whipping cream
• 1 tsp finely chopped fresh sage
• 1/2 tsp cracked black pepper
• 1 tsp truffle oil

Preparation

Step 1

Rinse porcini thoroughly.
Combine porcini and 2/3 c boiling water in a bowl and cover let stand 30 mins
Drain in a sieve over a bowl, reserving 1/4 cup soaking liquid. chop porcini
Cook pasta with 1 tb salt in boiling water 10 mins drain in a colander and reserve 1/4 c cooking liquid
Melt Butter in a lg skillet over med heat.
Add shallots, mushroom blend and garlic sauté 5 mins stirring frequently
Stir in porcini, sherry and 1/4 tsp salt and cook 1 min
Finely grate 1 oz cheese, crumble remaining cheese.
Reduce heat to med and stir in pasta, 1/4 cup reserved porcine soaking liquid, remaining 1/4tspsalt and 1/4 c grated cheese, cream, sage and pepper
Toss well to combine
Drizzle with oil and sprinkle with cheese.