Wild Mushroom Cream Sauce

By exdircomp

Ingredients

• 2 tablespoons olive oil
• 1 lb wild mushrooms
• 0.25 cup shallots
• 1 tablespoon garlic
• 2 teaspoons fresh thyme leave
• 1 teaspoon salt
• 0.50 teaspoon fresh ground black pepper
• 2 cups double cream
• 0.50 cup parmesan cheese
• 2 tablespoons chives

Preparation

Step 1

In a large pot of boiling salted water, cook the pasta until al dente.
Drain pasta and return to the pot.
Cover to keep warm.
If you are re-constituting dried mushrooms, boil slightly in a separate pot or pan until they have absorbed enough water to make them tender.
If you are re-constituting dried mushrooms, add the fresh mushrooms to them for about 1 minute to allow them to absorb some of the wild mushroom flavor.
In a large saute pan, heat the oil over medium-high heat.
Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes.
Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, about 2 minutes.
Add the cream.
Increase the heat to high, and bring to a boil.
Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
Add the Parmesan and adjust the seasoning, to taste.
Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute.
Remove from the heat and divide equaly among serving bowls or plates.
Sprinkle each serving with chives and serve immediately.