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Print this Recipe    Angel Hair 06

ANGEL HAIR PASTA WITH WHIPPED CREAM AND PORCINI
Yield: 4 servings

1/2 oz dried porcini mushrooms or other dried mushrooms
3 tb olive oil
1/2 c chopped shallots
3/4 lb fresh mushrooms, chopped
1/2 pt (1 cup) whipping cream
3/4 c angel hair pasta
1/4 c Parmesan cheese
salt and pepper to taste

Place the porcini in a small bowl and and 1/2 cup warm water.
Allow to soak 45 minutes. Drain, reserving the liquid. Heat a
large frying pan. Add the oil and shallots, and sauti a minute.
Add the fresh mushrooms and sauti until tender. Chop the porcini
coarsely and add to the frying pan, along with the reserved liquid.
Simmer until most of the liquid is evaporated. Bring a large pot
of water to a boil along with a pinch of salt.

In a separate bowl, whip the cream until it holds soft peaks.
Refrigerate the whipped cream until the pasta is cooked. Cook the
pasta in the boiling water until al dente. Drain well, return the
drained pasta to the pot and add the mushroom mixture, cheese,
whipped cream and salt and pepper to taste. Using a large spatula,
fold all of the ingredients together. Do this quickly, yet carefully,
so that the whipped cream doesn't collapse entirely. You may want
to save a bit of the whipped cream to dollop on top of the pasta
as a garnish. Serve immediately.

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