Porcini Mushroom Sauce with Cream
NOTE: If you
like, toss this intense sauce with fettuccine, preferably fresh,
and 1/2
cup grated Parmesan cheese. Pass extra cheese at the
table.
2 ounces dried porcini mushrooms
3 tablespoons unsalted butter
1 medium onion, minced
Salt and ground black pepper
6 tablespoons heavy cream
3 tablespoons minced fresh parsley leaves
INSTRUCTIONS:
1. Place mushrooms in small bowl. Add 2 cups hot tap water and soak until tender, about 20 minutes. Carefully lift mushrooms from liquid (see figure 39) and pick through to remove any foreign debris. Wash mushrooms under cold water if gritty, then chop. Strain soaking liquid through sieve lined with paper towel (see figure 40). Reserve mushrooms and soaking liquid separately.
2. Heat butter in large sauté pan over medium heat. Add onion and sauté until edges begin to brown, about 7 minutes. Add porcini and salt and pepper to taste and sauté to release flavors, 1 to 2 minutes.
3. Increase heat to medium-high. Add mushroom soaking liquid and simmer briskly until liquid has reduced by half, about 10 minutes. Stir in cream and simmer until sauce just starts to thicken, about 2 minutes. Stir in parsley and adjust seasonings.