Porcini Mushroom Sauce With Cream
Makes Enough For 1 Pound Of Pasta
Ingredients
2 cups water
2 ounces dried porcini mushrooms, rinsed
3 tablespoons unsalted butter
1 onion, chopped fine
6 tablespoons heavy cream
3 tablespoons minced fresh parsley
Salt and pepper
Instructions
- Microwave water and mushrooms in covered bowl until steaming, about 1 minute. Let stand until softened, about 5 minutes. Drain mushrooms through fine-mesh strainer lined with coffee filter, reserving liquid, then chop mushrooms coarse.
- Melt butter in 12-inch skillet over medium heat. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in mushrooms and cook until fragrant, 1 to 2 minutes. Stir in reserved porcini soaking liquid, scraping up any browned bits. Bring to simmer and cook until reduced by half, about 10 minutes. Stir in cream and continue to cook until sauce begins to thicken, about 2 minutes longer. Stir in parsley and season with salt and pepper to taste.
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