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Recipe: Angel Hair Pasta With Whipped Cream And Porcini Mushrooms
Similar Categories: Angel, Hair, Pasta, Whipped, Cream, Porcini, Mushrooms
4 Servings
1/2 oz Dried porcini mushrooms
3 tb Olive Oil
1/2 c Chopped shallots
3/4 lb Fresh mushrooms; chopped
1/2 pt Whipping cream -; (1 cup)
3/4 lb Angel hair pasta
1/4 c Grated Parmesan cheese
Salt; to taste
Freshly-ground black pepper;
-to taste
Place the porcini in a small bowl and add 1/2 cup warm water. Allow to soak
45 minutes. Drain, reserving the liquid. Heat a large frying pan. Add the
oil and shallots and saute a minute. Add the fresh mushrooms and saute
until tender. Chop the porcini coarsely and add to the frying pan along
with the reserved liquid. Simmer until most of the liquid is evaporated.
Bring a large pot of water to boil along with a pinch of salt. In a
separate bowl whip the cream until it holds soft peaks. Refrigerate the
whipped cream until the pasta is cooked. Cook the pasta in the boiling
water until al dente. Drain well. Return the drained pasta to the pot and
add the mushroom mixture, cheese, whipped cream and salt and pepper to
taste. Using a large spatula fold all the ingredients together. Do this
quickly, yet carefully, so the whipped cream doesn't collapse entirely. You
may want to save a bit of the whipped cream to dollop on top of the pasta
as a garnish. Serve immediately. Serves 4 to 6 as a main course.
1/2 oz Dried porcini mushrooms
3 tb Olive Oil
1/2 c Chopped shallots
3/4 lb Fresh mushrooms; chopped
1/2 pt Whipping cream -; (1 cup)
3/4 lb Angel hair pasta
1/4 c Grated Parmesan cheese
Salt; to taste
Freshly-ground black pepper;
-to taste
Place the porcini in a small bowl and add 1/2 cup warm water. Allow to soak
45 minutes. Drain, reserving the liquid. Heat a large frying pan. Add the
oil and shallots and saute a minute. Add the fresh mushrooms and saute
until tender. Chop the porcini coarsely and add to the frying pan along
with the reserved liquid. Simmer until most of the liquid is evaporated.
Bring a large pot of water to boil along with a pinch of salt. In a
separate bowl whip the cream until it holds soft peaks. Refrigerate the
whipped cream until the pasta is cooked. Cook the pasta in the boiling
water until al dente. Drain well. Return the drained pasta to the pot and
add the mushroom mixture, cheese, whipped cream and salt and pepper to
taste. Using a large spatula fold all the ingredients together. Do this
quickly, yet carefully, so the whipped cream doesn't collapse entirely. You
may want to save a bit of the whipped cream to dollop on top of the pasta
as a garnish. Serve immediately. Serves 4 to 6 as a main course.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Angel, Hair, Pasta, Whipped, Cream, Porcini, Mushrooms
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