|
Fusilli with Wild
Mushroom Cream Sauce
1 ounce dried
porcini mushrooms
2 cups hot water
3 tablespoons olive oil
1 pound crimini mushrooms, chopped
1/2 pound fresh portobello mushrooms, stemmed, dark gills
scraped off, chopped
2 garlic cloves
1 tablespoon Chef Francois Classic Seasoning
1/4 cup white wine
1 pound fusilli
1+1/2 cup whipping cream
1 tablespoon chicken stock powder or 1/2 cup reduced chicken
bouillon
1 cup freshly grated parmesan cheese (3 ounces)
2 tablespoon butter
Fresh parsley sprigs, optional
Preparation
Place Porcini
mushrooms in small bowl.
Pour 2 cups hot water over. Let stand until mushrooms
soften, about 25 minutes. Using slotted spoon, transfer
mushrooms to work surface and coarsely chop. Discard
soaking liquid.
Heat olive oil in heavy large pot over medium-high heat.
Add porcini, crimini, portobello mushrooms, and minced
garlic. Sauté until mushrooms are brown and tender,
stirring often, about 3 minutes. Deglaze with 1/4 cup of
white wine. Reduce till almost no liquid. Add Chef
Francois classic seasoning, chicken bouillon, and whipping
cream, bring to boil, then gently simmer until sauce thickens
to desired consistency.
Cook pasta in large pot of boiling salt water until just
tender but still firm to the bite (al dente), stirring
occasionally. Drain well.
Toss pasta, mushroom sauce and parmesan together and serve
immediately. Garnish with parsley sprigs.
En Guete!
|