Ingredientes
- 1 oz. (two small packages) dried porcini mushrooms
- ½ Cup dry white wine
- 4 oz. Pancetta, finely diced
- 2 Tbs. Unsalted butter
- 2 Lb. assorted mushrooms (Portobello, Crimini, Common
- White, etc.), thinly sliced
- 2 Shallots, peeled and finely diced
- 4 sprigs fresh thyme, leaves only
- salt & freshly ground black pepper
- ½ Cup heavy cream
- 1 Lb. long pasta (Spaghetti, linguine, etc.)
- 4 Tbs. flat leaf Italian parsley, finely chopped
Preparação
- Combine the dried porcini and the wine in a cup or small bowl and soak for
- thirty minutes. Fill a large pot with four to six quarts of water and bring
- to a boil. Heat a large saute pan to medium−high, and add the diced
- pancetta. Saute until it renders some fat and becomes slightly crisp. Lower
- the heat if it seems too high.
- Add the butter and allow it to melt. When the bubbles have subsided, add the
- fresh mushrooms. If your saute pan can't accomodate them all at once, do
- this step in two batches. Saute the mushrooms until they have given up their
- juices and the juices have all but evaporated. In the meantime, when the
- pasta water boils, add the pasta to the water. Stir to be sure the strands
- are submerged and separated.
- Raise the heat to high and add the porcini and wine, being careful at the
- bottom of the cup that no sand that might have come from the porcini, gets
- into the sauce. If you've cooked the fresh mushrooms in two batches,
- recombine them now. Add the shallots and thyme and saute, stirring
- frequently, until the wine has nearly evaporated.
- Taste for salt & pepper and add to your taste. Add the cream and allow it to
- boil until it has reduced and thickened. Remove from the heat.
- When the pasta is cooked to the al dente state, drain in a collander and
- either pour it onto a platter, or divide it among four dishes. Either pour
- all of the mushroom sauce over the pasta in the platter, or spoon one fourth
- over each of the dishes. Garnish with the chopped parsley and serve
- immediately.
