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Fusilli with Wild Mushroom Cream Sauce
Fusilli with Wild Mushroom Cream Sauce
(Fusilli con Crema di Funghi Selvatici)
 
 
Ingredients:

1 ounce dried porcini mushrooms
2 cups hot water
3 tablespoons extra virgin olive oil
1 lb fresh crimini mushrooms, chopped
1/2 lb fresh Portobello mushrooms, stemmed, dark gills scraped off, chopped
2 garlic cloves, minced
1 bay leaf
1/3 cup dry Marsala wine

1 lb Fusilli pasta

1 cup beef stock or beef broth
1/4 cup whipping cream
1 cup freshly grated Parmigiano cheese (about 3 ounces)
2 tablespoons (1/4 stick) butter
Additional grated Parmigiano cheese 

Directions:

Place porcini mushrooms in small bowl.
 
Pour 2 cups hot water over.

Let stand until mushrooms soften, about 25 minutes.

Using slotted spoon, transfer mushrooms to work surface and coarsely chop.
 
Discard soaking liquid.

Heat olive oil in heavy large pot over medium-high heat.

Add porcini, crimini and portobello mushrooms, minced garlic and bay leaf.

Saute until mushrooms are brown and tender, stirring often, about 10 minutes.

Add Marsala wine and simmer until almost all liquid evaporates, scraping up browned bits, about 1 minute.

Season mushroom mixture to taste with salt and pepper. Remove from heat. (Mushroom mixture can be prepared 1 day ahead. Cover and refrigerate.)

Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally. Drain well.

Mix beef stock and whipping cream into mushroom mixture and simmer 3 minutes.

Add 1 cup Parmigiano cheese, butter and drained pasta; toss to coat.

Cook until sauce coats pasta, stirring frequently, about 2 minutes.

Season to taste with salt and pepper. Serve, passing additional grated Parmigiano cheese separately.

That's it!
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