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1
Soak the dried porcini mushrooms in warm water for 30 minutes.
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2
Clean and dry the crimini mushrooms. Chop mushrooms into large enough pieces that they can be found in the sauce (avoid chopping them too finely). Place into a bowl.
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3
Finely chop a handful of fresh parsley.
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4
Gently squeeze water from the porcini mushrooms, and collect 4-5 oz of the resulting mushroom juice; don't use the grit in the bottom of the bowl! (You could also strain with a cheese cloth.)
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5
Coarsely chop the soaked porcini mushrooms.
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6
Finely chop 1/2 of a small onion.
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7
Put on a big pot of water to boil - add a tablespoon of salt when the water starts simmering.
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8
Set the table. Make it look pretty.
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9
Melt butter in the pan on medium heat, bringing it to a sizzle.
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10
Add onions, frying them until golden in colour - add the mushrooms, and bring the mixture to a high temperature. Allow this to cook for about 8 minutes, stirring regularly.
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11
Add 3 pinches of parsley, and the mushroom juice (about 1 cup), chicken stock (1 cup - this could be substituted for vegetable stock, if you prefer), and cream (1 1/2 cups).
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12
Stir the sauce, and reduce to medium heat.
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13
Add pepper to taste (or QB!)
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14
Let the sauce simmer for a few minutes once the cream has been added; it may look like a lot of sauce in comparison to the amount of pasta you're using, but the pasta will soak up some of the sauce.
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15
Add pasta to boiling water, stir regularly to ensure it doesn't stick (for this quantity of fresh pasta, this takes approximately 5-7 minutes to reach el dente).
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16
Strain the pasta and add to sauce in a serving bowl. Garnish pasta with fresh parsley, and add grated parmesan to taste.
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17
For best results, enjoy with loved ones, and follow with espresso & a delicious homemade dessert. Buon appetito!
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18
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