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- Fettuccine with Porcini Mushroom Sauce
- (Fettuccine con Sugo di Funghi Porcini)
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- Ingredients:
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- 1/4 cup (1/2 stick) butter
4 large shallots, chopped
1 ounce dried porcini mushrooms, rinsed if sandy
2 cups chicken broth
1 cup whipping cream
12 ounces fettuccine pasta
Grated Parmigiano cheese
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- Directions:
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- Melt butter in heavy large skillet over medium-high heat.
Add shallots and saute until beginning to brown, about 4 minutes.
Add mushrooms and stir to coat.
Add broth and cream and bring sauce to boil.
Reduce heat to medium-low, cover and simmer until mushrooms are tender, about 20 minutes.
Uncover and boil until sauce thickens slightly, stirring occasionally, about 5 minutes.
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- Season sauce with salt and pepper.
Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.
Drain, reserving 1/2 cup cooking water.
Return pasta to pot.
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- Add sauce; toss over medium-low heat until heated through, adding reserved cooking water by tablespoonfuls if pasta is dry.
Season with salt and pepper. Serve, passing cheese separately. Makes 4 to 6 servings.
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- That's it!
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