Fusili with Mushroom Cream Sauce

By LoriCaputo

Ingredients

• 1 ounce dried porcini mushrooms
• 2 cups hot water
• 3 tbs. olive oil
• 1 lb mushrooms, chopped
• 1/2 lb fresh portabello mushrooms, stemmed
• 2 garlic cloves, minced
• 1 bay leaf
• 1/3 cup dry Marsala
• 1 lb. fusili pasta
• 1 cup beef stoc
• 1/4 cup whiping cream
• 1 cup grated cheese
• 1/4 cup stick of butter

Preparation

Step 1

Place dried porcini mushrooms in a bowl and pour 2 cups hot water over top; let stand for 25 minutes (coarsley chop mushrooms and discard liquid).

Heat oil over medium heat and add mushrooms, garlic, bay leaf and saute until the mushrooms are brown and tender, about 10 minutes. Add the wine and simmer until almost all the liquid has evaporated. Season to taste and cook pasta. Mix the beef stock and cream into the mushroom mix nd simmer 3 minutes.

Add the cheese, butter, and pasta, and toss to coat. Coo until the sauce begins to coat the pasta, stirring, about 2 minutes.