Mushroom and Shrimp Fettuccine
Time needed
Serving Size / Yield
Ingredients
- 1/2 oz. dried porcini mushrooms
- 2 C. warm water
- 2 Tbs. butter
- 2 Tbs. finely chopped onion
- 8 oz. fresh mushrooms, sliced
- 1/2 C. dry white wine
- 12 oz. medium shrimp, shelled and deveined
- 1/2 C. heavy cream
- 1 tsp. dried thyme leaves
- 1/2 tsp. dried sage leaves
- 2 Tbs. minced fresh parsley
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 lb. fresh fettuccine
Directions
Soak porcini in warm water for 25 minutes. Remove them and rinse under cold running water to remove any grit. Finely chop and set aside. Strain liquid through cheesecloth to remove and grit and set aside.
Meanwhile, in a nonreactive large frying pan, melt butter over medium heat. Add onion and cook 2-3 minutes. Add fresh mushrooms to pan and cook, stirring, until barely cooked, 2-3 minutes. Add wine and cook 1-2 minutes. Add dried mushrooms and their soaking liquid and bring to a boil. Cook until liquid is reduced to 1 1/2 C., 4-5 minutes. Add shrimp and cook 2-3 minutes. Add cream, thyme, sage and parsley. Bring to a simmer. Remove from heat and season with salt and pepper. Cover to keep warm. Cook fettuccine in a large pot of boiling, salted water for 3-4 minutes. Drain. Pour fettuccine onto a warm serving platter. Pour sauce over top and toss together.
