Angel Hair Pasta With Whipped Cream And Porcini

1. 1

   Place the porcini in a small bowl and add 1/2 cup warm water. Allow to soak 45 minutes. Drain, reserving the liquid.

2. 2

   Heat a large frying pan. Add the oil and shallots and saute a minute. Add the fresh mushrooms and saute until tender.

3. 3

   Chop the porcini coarsely and add to the frying pan along with the reserved liquid. Simmer until most of the liquid is evaporated.

4. 4

   Bring a large pot of water to boil along with a pinch of salt.

5. 5

   In a separate bowl whip the cream until it holds soft peaks. Refrigerate the whipped cream until the pasta is cooked.

6. 6

   Cook the pasta in the boiling water until al dente. Drain well.

7. 7

   Return the drained pasta to the pot and add the mushroom mixture, cheese, whipped cream and salt and pepper to taste.

8. 8

   Using a large spatula fold all the ingredients together. Do this quickly, yet carefully, so the whipped cream doesn't collapse entirely.

9. 9

   Note: this looks beautiful with a dollop of the whipped cream on top of the pasta as a garnish.

* Per serving · 4 servings · Values may vary.