Ingredients
- 6 Ounces Porcini Pasta
- 1 Tblsp. Olive Oil
- 8 Ounces Crimini Mushrooms Sliced
- 2 Shallots Chopped
- 1 Tsp. Porcini Rosemary Salt More or less to taste
- 1 Tblsp. Chopped Fresh Rosemary
- 1 Cup Chicken or Vegetable Stock Unsalted is best
- 1/3 Cup heavy cream
- Fresh Ground Pepper
Servings:
Instructions
- Cook the pasta according to the package directions, but cut the time by one minute. Drain. While the pasta cooks make the sauce.
- Heat the olive oil in a medium fry pan. Add the mushrooms and shallots, and cook until the shallots are soft and the mushrooms are beginning to brown.
- Add about 1/3 of the stock and simmer for a few minutes until the stock is almost absorbed.
- Add the remaining stock and rosemary and cook 4 or 5 minutes.
- Add the cream and simmer for a few more minutes. The sauce should thicken slightly. Add the porcini salt and taste. If you think it needs more of the salt add a pinch or two. Add some fresh ground pepper and serve.
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