posted by RisaG 06-04-99 7:01 PM
* Exported from MasterCook *
Pasta with WIld Mushroom Sauce
Recipe By : The Ultimate Pasta Machine Cookbook by Tom Lacalamita
Serving Size : 4 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 oz. dried porcini mushrooms
1 cup boiling water
3 tbsp. extra-virgin olive oil
4 tbsp. unsalted butter
2 medium shallots -- finely minced
1 lb. assorted wild mushrooms -- cleaned and sliced
2 tbsp. fresh parsley -- finely minced
1 1/2 tbsp. salt
1/8 tsp. freshly ground black pepper
1 lb. pasta -- cooked al dente
Parmesan cheese -- freshly grated
Soak the porcini in the boiling water for 20 minutes.
With a slotted spoon remove the porcini from the water and chop into small pieces.
Strain the soaking liquid to remove any dirt particles, and set aside.
In a large skillet heat the oil and butter over medium heat.
Saute the shallots over low heat for 2-3 minutes, or until soft.
Add the sliced mushrooms and saute over medium heat until they wilt and soften, about 5-8 minutes, stirring frequently.
Add the chopped porcini and the reserved soaking liquid, parsley, salt
and pepper. Remove
from the heat. Taste for salt and pepper.
Serve over pasta with grated Parmesan cheese.
Recommended pastas: All types of egg pasta extruded through the
fettuccine die; also papparadelle, maltagliati and farfalle.
Nutritional Information Per Serving: 238 calories, 3g protein, 10g carbo, 4g complex carbo, 22g fat, 31mg cholesterol, 808mg sodium and 521mg potassium