Serves: 4
Total Calories: 1,163

5 ounces dried porcini mushrooms
2 portobello mushrooms caps, cut into 1/2 inch slices
10 white champignon mushrooms cut into 1/2 inch slices
1 tablespoon truffle oil
1 tablespoon fresh chopped rosemary
salt and pepper to taste
1 tablespoon olive oil
3 cloves garlic minced
4 cups heavy cream
1 pound fettuccini pasta
freshly grated Parmesan cheese

In a bowl, soak the dried porcini mushrooms in 5 cups water for 15–20 minutes. Drain and reserve 1 cup mushroom stock.

Combine all mushrooms, truffl e oil, and rosemary and season with salt and pepper.

In a large, heavy skillet, heat olive oil over medium-high heat. Add garlic and sauté 2–3 minutes. Stir in mushrooms and sauté 2–3 minutes. Add 1 cup mushroom stock, bring to a boil, reduce heat to low, and reduce for 3–4 minutes. Add the cream and simmer over low heat until it thickens, about 5–6 minutes. Cook pasta according to package directions. Drain well and fold into the cream sauce. Sprinkle with Parmesan cheese.

Nutritional Facts:

Serves: 4
Total Calories: 1,163
Calories from Fat: 854

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Rigatoni Sorrentino
Spinach Tagliatelle with Duck Confit and Exotic Mushrooms
Tagliolini Verdi Gamberetti e Zucchine
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Penne Sauce Pistou et Saumon
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Fettucini in a Mushroom Cream Sauce