Angel Hair Pasta With Whipped Cream and Porcini
Per serving
Here is a variation on the Frugal Gourmet's recipe. It is easy and less expensive than some of the alternative. You can find dried mushrooms from South America that are very good -- and much cheaper if you don't want the more expensive porcini mushrooms!
Ingredients
4 serv.Step-by-step instructions
- 1
Place the porcini in a small bowl and add 1/2 cup warm water. Allow to soak 45 minutes. Drain, reserving the liquid.
- 2
Heat a large frying pan. Add the oil and shallots and saute a minute. Add the fresh mushrooms and saute until tender.
- 3
Chop the porcini coarsely and add to the frying pan along with the reserved liquid. Simmer until most of the liquid is evaporated.
- 4
Bring a large pot of water to boil along with a pinch of salt.
- 5
In a separate bowl whip the cream until it holds soft peaks. Refrigerate the whipped cream until the pasta is cooked.
- 6
Cook the pasta in the boiling water until al dente. Drain well.
- 7
Return the drained pasta to the pot and add the mushroom mixture, cheese, whipped cream and salt and pepper to taste.
- 8
Using a large spatula fold all the ingredients together. Do this quickly, yet carefully, so the whipped cream doesn't collapse entirely.
- 9
Note: this looks beautiful with a dollop of the whipped cream on top of the pasta as a garnish.
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