If you can't find porcini, oyster or portabello mushrooms, use all white mushrooms.
- Prep: 30 min
- Cooking: 20 min - 25 min
- 1 1/3 oz (10 g) dried porcini mushrooms
- 2 tbsp (30 mL) butter
- 1 onion chopped
- 1 lb (450 g) mushrooms sliced
- 8 oz (250 g) chopped wild mushrooms (oyster, portabello, chanterelles)
- 8 oz (250 g) fettucine or linguine
- 1 cup (250 mL) 35 % cream
- 1/3 cup (80 mL) chopped fresh parsley
- 2 garlic cloves minced
- Salt and pepper to taste
- Freshly grated Canadian Parmesan cheese
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Place dried porcini mushrooms in small bowl; cover with 1/2 cup (125 mL) boiling water; let stand about 15 min until soft.
Remove porcini from soaking liquid, reserving liquid. Chop porcini; set aside. Heat butter over medium high heat; add onion, mushrooms and porcini; cook 10 to 15 min stirring occasionally until mushrooms are soft and mushroom juice evaporates.
Meanwhile, cook pasta according to directions on package until al dente.
Add porcini's soaking liquid to pan, being careful not to add any grit that may settle in bottom of bowl. Then add cream; boil about 5 to 8 min, stirring occasionally until sauce thickens.
Add parsley, garlic, salt and pepper to sauce. Drain pasta; toss with sauce. Serve with Parmesan.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||9 % / 98 mg|