Fettuccine In Mountain And Sea
|Dried porcini mushroom||1⁄2 Ounce|
|Warm water||2 Cup (32 tbs)|
|Finely chopped onion||2 Tablespoon|
|Fresh mushrooms||8 Ounce, thinly sliced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Medium shrimp||12 Ounce, shelled and deveined|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Dried thyme leaves||1 Teaspoon|
|Dried sage leaves||1⁄2 Teaspoon|
|Minced fresh parsley||2 Tablespoon|
|Fettuccine||1 Pound (Fresh)|
1. Soak porcini in warm water 20 to 30 minutes, or until softened. Remove porcini and rinse under cold running water to remove any grit. Chop fine and set aside. Strain liquid through cheesecloth to remove any grit and set aside.
2. Meanwhile, in a nonreactive large frying pan, melt butter over medium heat. Add onion and cook 2 to 3 minutes, or until softened. Add fresh mushrooms to pan and cook, stirring, until barely cooked, 2 to 3 minutes. Add wine and cook 1 to 2 minutes to reduce slightly. Add dried mushrooms and their soaking liquid and bring to a boil. Cook until liquid is reduced to 1 1/2 cups, 4 to 5 minutes. Add shrimp and cook 2 to 3 minutes, or until they just begin to turn pink. Add cream, thyme, sage, and parsley. Bring to a simmer. Remove from heat and season with salt and pepper. Cover to keep warm.
3. Cook fettuccine in a large pot of boiling salted water until tender but still firm, 3 to 4 minutes; drain. Pour fettuccine onto a warmed serving platter. Pour sauce over top and toss together.