Angel Hair Pasta with Whipped Cream and Porcini

Angel Hair Pasta with Whipped Cream and

 Porcini

 Ingredients:
1/2 oz Dried porcini mushrooms *
3 Tbs Olive oil
1/2 cup Chopped shallots
3/4 lb Fresh mushrooms, chopped
1/2 pint (1 cup) whipping cream
3/4 cup Angel hair pasta
1/4 cup Parmesan cheese
pinch Salt and pepper to taste

 How To:
 Place the porcini in a small bowl and and 1/2 cup warm water. Allow to soak
45 minutes. Drain, reserving the liquid. Heat a large frying pan. Add the oil
and shallots, and saute a minute. Add the fresh mushrooms and saute until
tender. Chop the porcini coarsely and add to the frying pan, along with the
reserved liquid. Simmer until most of the liquid is evaporated.

 Bring a large pot of water to a boil along with a pinch of salt. In a separate
bowl, whip the cream until it holds soft peaks. Refrigerate the whipped
cream until the pasta is cooked. Cook the pasta in the boiling water until al
dente. Drain well, return the drained pasta to the pot and add the mushroom
mixture, cheese, whipped cream and salt and pepper to taste.

Using a large spatula, fold all of the ingredients together. Do this quickly, yet
carefully, so that the whipped cream doesn't collapse entirely. You may want
to save a bit of the whipped cream to dollop on top of the pasta as a garnish.

 Serve immediately.

 * Or other dried mushrooms

Servings: 4