Sauteed porcini in cream sauce

November 3, 2010

Serves 4

Serve with fettuccini or egg noodles, or beside rice or couscous.

2	tablespoons olive oil
15	fresh or dried porcini (if dried, soak in warm water for 20 minutes and drain), halved if large
1	large shallot, finely chopped
1	large clove garlic, finely chopped
2	tablespoons butter
3/4	cup chicken stock
1/4	cup white wine
	Salt and pepper, to taste
1	cup heavy cream

1. In a skillet over medium heat, heat the olive oil. Add the shallot and garlic. Cook, stirring, for 5 minutes.

2. Add the butter and when it melts, add the porcini. Cook, stirring often, for 5 minutes.

3. Add the stock, wine, salt, and pepper. Simmer for 5 minutes. Turn the heat to low. Stir in the cream. Without letting the mixture boil rapidly, cook for a few minutes until it thickens slightly. Taste for seasoning and add more pepper, if you like.

Adapted from Greg Marley