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Prep 5min
Total60min
Servings4
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Ingredients
1
cup hot water
1
package (about 1 oz) dried porcini or cèpe mushrooms
2
tablespoons olive or vegetable oil
1
small onion, chopped (1/4 cup)
2
cloves garlic, finely chopped
1
cup whipping (heavy) cream
1/2
teaspoon salt
8
oz uncooked fettuccine
Coarsely ground pepper
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Steps
1
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.
2
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.
3
Return fettuccine to saucepan. Pour sauce over fettuccine; toss until fettuccine is well coated. Serve with pepper.
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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.
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