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Fettuccine In Mountain And Sea

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Ingredients
  Dried porcini mushroom 1⁄2 Ounce
  Warm water 2 Cup (32 tbs)
  Butter 2 Tablespoon
  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
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Fettuccine 1 Pound (Fresh)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Ingredient: 
Pasta
Interest: 
Everyday

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