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1
Before making the dish, you need to reconstitute the dried porcini mushrooms. Soak the mushroom in a bowl of very hot water for at least 30 minutes. Then, remove the mushrooms, towel dry, and slice into smaller pieces. Strain and reserve the liquid for later.
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2
While you are preparing the mushrooms, put a large pot of salted water to boil. Most egg pasta cooks really quickly, less than 5 minutes, so plan accordingly.
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3
In a large skillet, heat the butter until bubbly, then add the shallot and garlic. Saute for a few minutes until they soften. Next, Add the mushrooms, both fresh and the porcinis. Salt to taste. Saute over medium high heat for 10-15 minutes. The mushrooms should be nicely browned.
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4
When mushrooms look just about done, drop your pasta into the boiling water and cook to desired doneness, it should be al dente. Drain the pasta, and add it to the skillet with the mushrooms, shallot, garlic. With the heat still at medium to medium high, add the parsley and heavy cream. Stir until all the ingredients are well blended. Let the cream reduce. If liquid is absorbed too quickly, add some of the porcini mushroom liquid, or additional cream if you wish. The sauce should coat the pasta nicely, but it should not be thick at all.
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5
Serve your pasta with a sprinkling of parmesan cheese, and some fresh parsley. In terms of wine, I like a dry lambrusco with this dish. Your favorite red would surely be great, too. ENJOY!!!!!
