Fettuccine in a Porcini Mushroom Cream Sauce

• Produce

  • 1 tbsp Garlic
  • 2 tbsp Parsley, fresh
  • 1/2 cup Shallots
  • 1/2 tsp Thyme, fresh

• Pasta & Grains

  • 1 lb Fettuccine

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 3 cups Heavy cream
  • 1/2 cup Parmigiano-reggiano cheese, grated

• Liquids

  • 1 cup Water, HOT

• Other

  • 1/2 cup Stemmed dried porcini, shiitake, or other mushrooms

Found on emerils.com

Description

Ingredients

• 1/2 cup stemmed dried porcini, shiitake, or other mushrooms
• 1 cup hot water
• 1 pound fettuccine
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1/2 cup minced shallots
• 1 tablespoon minced garlic
• 3 cups heavy cream
• 1/2 teaspoon chopped fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley
• 1/2 cup grated Parmigiano-Reggiano cheese

Directions

• 1/2 cup stemmed dried porcini, shiitake, or other mushrooms 1 cup hot water 1 pound fettuccine 1 tablespoon olive oil 2 tablespoons unsalted butter 1/2 cup minced shallots 1 tablespoon minced garlic 3 cups heavy cream 1/2 teaspoon chopped fresh thyme 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons chopped fresh parsley 1/2 cup grated Parmigiano-Reggiano cheese