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Pasta with Porcini and Romano Cream Sauce Recipe

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This recipe for Pasta with Porcini and Romano Cream Sauce, by , is from The Yandrick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ronda Yandrick

Category:
Category:

Ingredients:  
Ingredients:  
1 pound pasta
2 T olive oil
1 shallot, minced
4 ounces dried porcini mushrooms, rehydrated in hot water
pinch of thyme
2 cloves of garlic minced or granulated garlic
1/4 cup white wine
2 cups heavy cream
2 T Italian parsley, chopped
Parmesan or Romano cheese, grated

Directions:
Directions:
Rehydrate mushrooms until soft and tender. Slice the mushrooms and save the broth. Set skillet over medium heat. Add the olive oil and shallots. Saute until shallots are tender. Add mushrooms and garlic. Season with salt, pepper and thyme. Saute until mushrooms are soft. Add the white wine and reduce by half. Add the heavy cream and mushroom broth. Bring to a boil and then reduce heat to a simmer. Boil the pasta. Drain. Add to sauce with 1/4 cup or more of cheese. Place on platter and garnish with chopped parsley and more cheese. Note: thawed peas can be added to the sauce right before the pasta is added.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Rudy and I saw this demonstrated and got to taste it at our evening out at Cornerstone Cooking class. It was delicious and even though RM is not a big mushroom fan, he enjoyed it as well.

 

 

 

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