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Ingredientes
- 1/2 ounce Dry porcini mushrooms *
- 3 Tbsp. Extra virgin olive oil
- 1/2 c. Minced shallots
- 3/4 lb Fresh mushrooms, minced
- 1/2 pt (1 c.) whipping cream
- 3/4 c. Angel hair pasta
- 1/4 c. Parmesan cheese pn Salt and pepper to taste
Direcciones
- Place the porcini in a small bowl and and 1/2 c. hot water. Allow to soak 45 min. Drain, reserving the liquid. Heat a large frying pan.
- Add in the oil and shallots, and saute/fry a minute. Add in the fresh mushrooms and saute/fry till tender. Chop the porcini coarsely and add in to the frying pan, along with the reserved liquid. Simmer till most of the liquid is evaporated.
- Bring a large pot of water to a boil along with a healthy pinch of salt. In a separate bowl, whip the cream till it holds soft peaks. Chill the whipped cream till the pasta is cooked. Cook the pasta in the boiling water till al dente. Drain well, return the liquid removed pasta to the pot and add in the mushroom mix, cheese, whipped cream and salt and pepper to taste.
- Using a large spatula, fold all of the ingredients together. Do this quickly, yet carefully, so which 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.
- * Or possibly other dry mushrooms
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 4 servings | |
| Calories 415 | |
| Calories from Fat 211 | 51% |
| Total Fat 23.98g | 30% |
| Saturated Fat 9.55g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 116mg | 5% |
| Potassium 450mg | 13% |
| Total Carbs 39.88g | 11% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.63g | 2% |
| Protein 11.79g | 19% |
