Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Dried porcini mushrooms 1/4 c White wine
1 c Cold water 1/4 c Mushroom or other stock
1/4 c Shallots, minced (2-3) 3 ts Salt
1 tb Olive oil 1/4 ts Pepper
1 ts Garlic, minced 2 tb Half-and-half
1/4 lb Black chanterelles 1/2 lb Fresh pasta
-or other wild mushrooms 1/4 c Grated Parmesan cheese
-sliced 2 tb Parsley, chopped

1. Soak the porcini in the water for 30 minutes. Lift the mushrooms
from the soaking water, squeezing them over the water to return any
liquid to the cup; dice the mushrooms. Strain the porcini water
through a fine-mesh sieve and set it aside.

2. While the mushrooms are soaking, bring a large pot of water to a
rolling boil.

3. In a medium skillet saut? the shallots in the olive oil until they
begin to color, 3-5 minutes. Add the garlic and saut? 1-2 minutes
more.

4. Add the porcini and saut? for 2 minutes more. Stir in the
mushrooms, porcini, water, wine, stock, 1 tsp salt, and pepper.
Simmer for 4-6 minutes. Add the half-and-half and stir briefly.

Can be prepared 1 hour ahead. Gently reheat before using.

5. Add the remaining 2 tsp salt and the pasta to the boiling water.
cover until the water returns to a boil. Boil the pasta for 2 minutes.

6. Drain and add the pasta to the sauce. Add a little of the pasta
water if the sauce is too dry. Remove from the heat. Add the Parmesan
cheese; mix well. Sprinkle with the parsley and serve immediately.

The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 135-136
Submitted By DIANE LAZARUS On 10-04-95

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