Looking for a classic Italian cuisine dinner? Then check out this pasta made with mushroom sauce – ready in an hour.
cup hot water
package (about 1 oz) dried porcini or cèpe mushrooms
tablespoons olive or vegetable oil
small onion, chopped (1/4 cup)
cloves garlic, finely chopped
cup whipping (heavy) cream
oz uncooked fettuccine
Coarsely ground pepper
In small bowl, pour water over mushrooms. Let stand 30 minutes; drain.* Coarsely chop mushrooms. Cook and drain fettuccine as directed on package; keep warm.
Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook mushrooms, onion and garlic in oil, stirring occasionally, until onion is tender. Stir in whipping cream and salt. Heat to boiling; reduce heat to low. Simmer uncovered 3 to 5 minutes, stirring occasionally, until slightly thickened.
Return fettuccine to saucepan. Pour sauce over fettuccine; toss until fettuccine is well coated. Serve with pepper.
If desired, strain the mushroom soaking liquid and use in soups, stews or gravies.
While pasta is cooking, fill the serving bowl with hot water and let it stand to warm up the bowl. Pour the water out just before adding pasta. Or put the pasta bowl and individual serving bowls or plates into a clean dishwasher and select the drying cycle to keep them toasty warm.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.