Fettuccine With Wild Mushrooms Recipe

Ingredients

1

cup hot water

1

package (about 1 oz) dried porcini or cèpe mushrooms

2

tablespoons olive or vegetable oil

1

small onion, chopped (1/4 cup)

2

cloves garlic, finely chopped

1

cup whipping (heavy) cream

1/2

teaspoon salt

8

oz uncooked fettuccine

Coarsely ground pepper

Preparation

In small bowl, pour water over mushrooms. Let stand 30 minutes; drain.* Coarsely chop mushrooms. Cook and drain fettuccine as directed on package; keep warm.

Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook mushrooms, onion and garlic in oil, stirring occasionally, until onion is tender. Stir in whipping cream and salt. Heat to boiling; reduce heat to low. Simmer uncovered 3 to 5 minutes, stirring occasionally, until slightly thickened.

Return fettuccine to saucepan. Pour sauce over fettuccine; toss until fettuccine is well coated. Serve with pepper.

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