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2 ounces
1 pound
1
2
2 tablespoons
1/2 cup |
dried mushrooms, such as shiitake
long, thin pasta, such as fettuccine or
spaghetti
small onion
cloves garlic
olive oil
light cream
salt and pepper
Parmesan cheese |
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Method :
Bring 2 cups of water to a boil in
a bowl or Pyrex measuring cup in the microwave, about 3 minutes. Add mushrooms and let steep on the
counter for 20 minutes. At the same time, bring a large
quantity of salted water for the pasta to boil on top of the stove. When the water boils, add the
pasta. Dice the onion and mince the
garlic. In a large skillet, heat the olive
oil over medium heat. Add the onion and garlic and sauté
for 2-3 minutes until they're slightly softened. After the dried mushrooms have
steeped, pour the mixture through a strainer lined with a paper
towel, reserving the strained liquid into a small bowl or Pyrex
measuring cup. Pick off and discard the stems,
which are woody, and chop the mushrooms.
Add the mushrooms and the strained
soaking liquid to the skillet, and bring the mixture to a boil. Simmer for 5 minutes until the
sauce is slightly reduced. Pour in the cream and heat
through. Season with salt and pepper. Drain the pasta and place it in a
large bowl. Pour the sauce over it, add a
generous quantity of Parmesan, and toss well to combine. Serve immediately.
Serves 4
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