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Fettuccine with Wild Mushrooms (Pasta al Funghi)
1 cup hot water
1 (1 ounce) package dried porcini or cèpe mushrooms
1 small onion, chopped
2 cloves garlic, finely chopped
2 tablespoons olive oil or vegetable oil
1 cup whipping cream
1/2 teaspoon salt
8 ounces uncooked fettuccine
Coarsely-ground black pepper
Pour water over mushrooms. Let stand 30 minutes; drain.
Cut mushrooms into 1/4-inch strips. Cook and stir mushrooms, onion and garlic in oil in skillet over medium heat until onion is tender.
Add whipping cream and salt. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, until slightly thickened, 3 to 5 minutes.
Cook fettuccine as directed; drain. Pour sauce over hot fettuccine, tossing until fettuccine is well coated. Serve with pepper.
Yields 6 servings.
