Tubettini with Porcini and Cream

1. 1

   Combine the porcini and water in a small saucepan; heat to boiling, over low heat.

2. 2

   Let stand, off heat, covered, 15 minutes.

3. 3

   Strain through a fine sieve lined with a piece of dampened paper towel or double thickness of dampened cheesecloth; reserve the liquid (about 1/2 cup, depending on dryness of mushrooms; use more heavy cream if mushroom liquid is less than 1/2 cup).

4. 4

   Rinse any grit from mushrooms; coarsely chop; set aside.

5. 5

   Cook the pasta in plenty of boiling salted water until al dente, or firm to the bite, 8 to 10 minutes; drain.

6. 6

   Combine the pasta, mushrooms, mushroom liquid, heavy cream, and salt in a saucepan.

7. 7

   Heat, stirring constantly, to boiling.

8. 8

   Cook, stirring, over low heat until most of the liquid has been absorbed and the mixture is creamy, about 3 minutes.

9. 9

   Season with pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.