Print
Email
Add a photoServings: 3
Ingredients
- 3/4 ounce Dry porcini mushrooms
- 2 c. Water
- 2 Tbsp. Butter - (to 3 tbspns)
- 1 Tbsp. Finely-chopped shallots
- 1 pkt Domestic mushrooms - (10 ounce) caps sliced finely
- 1/2 c. Heavy cream
- 12 ounce Fedelini Salt to taste Freshly-grnd black pepper to taste Shaved Parmesan cheese for garnish
Directions
- Soak dry porcini in water for two hrs at least or possibly for as long as possible. When porcini are soft, drain, reserving liquid, and finely mince the porcini; reserve till later.
- Heat the butter in a 12-inch skillet. Add in the shallots and saute/fry for a few min or possibly till tender. Add in the sliced mushrooms and saute/fry another minute or possibly so or possibly till they begin to wilt. Add in chopped liquid removed porcini mushrooms and reserved liquid and reduce till the mushrooms have almost entirely absorbed the porcini liquid. Add in the heavy cream and reduce slightly. Season to taste with salt and pepper.
- Portion out the cooked fedelini and spoon sauce over the top. Garnish with shavings of Parmesan cheese.
- This recipe yields 3 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 3 servings | |
| Calories 140 | |
| Calories from Fat 133 | 95% |
| Total Fat 15.1g | 19% |
| Saturated Fat 9.47g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 69mg | 3% |
| Potassium 46mg | 1% |
| Total Carbs 1.25g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.12g | 0% |
| Protein 0.74g | 1% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
