James Peterson

Fettuccine or Linguine with Dried Porcini Mushroom Sauce

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Preparation info
  • Makes

    4

    First-Course Servings
    • Difficulty

      Easy

Appears in
Cooking
Cooking

By James Peterson

Published 2007

  • About

This is one of the most delicious pasta dishes and one of the easiest to make. When buying dried porcini, look for large, fiat slices, not little broken pieces. They should be slightly flexible and leathery and have a heady aroma.

Ingredients

  • Small handful of dried porcini mushrooms
  • 1 ½ cups heavy cream
  • Salt
  • Pepper

Method

In a bowl, soak the porcini in warm water just to cover for about 30 minutes, or until softened. Lift the mushrooms out of the water, squeeze them over the bowl to capture the soaking liquid, and then chop.

In a saucepan large enough to hold the cooked pasta, combine the porcini and cream and carefully pour in the soaking liquid, leaving any grit behind in the bowl. Bring to a gentle si