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Fettuccine In A Porcini Mushroom Cream Sauce

  • Yield: 2 main course servings


  • 1/2 cup stemmed dried porcini, shiitake, or other mushrooms
  • 1 cup hot water
  • 1/2 pound fettuccine
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1/4 cup minced shallots
  • 2 teaspoons minced garlic
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup grated Parmigiano-Reggiano cheese


  • Place the dried mushrooms in a medium bowl, cover with the hot water, and let sit until reconstituted and soft, about 15 minutes. Drain the mushrooms and their liquid through a fine mesh strainer into a clean bowl, squeezing the mushrooms to extract as much liquid as possible. Reserve the liquid and roughly chop the mushrooms. Set aside.
  • Bring a large pot of salted water to a boil. Add the fettuccini and cook until al dente, 7 to 8 minutes for dried pasta.
  • Meanwhile, heat the oil and melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring, until soft and fragrant, about 2 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the chopped mushrooms, and cook, stirring, for 2 minutes. Add the reserved mushroom liquid, bring to a boil, and cook, stirring occasionally, until the liquid is nearly all evaporated, 1 to 1 1/2 minutes. Add the cream, thyme, salt, and pepper and return to a simmer. Cook, stirring occasionally, until the cream is reduced and thick, 4 to 5 minutes. Add the parsley and stir to incorporate.
  • Drain the pasta and add to the pan with the sauce, tossing well to coat. Add 2 tablespoons of the cheese, toss, and remove from the heat.
  • Divide the pasta between two large bowls, garnish each with 1 tablespoon of the remaining cheese, and serve immediately.