526
Ingredients
- 1 lb of Fettuccine pasta (453 grams)
- 1/2 ounce dried porcini
- 12 ounces sausage (I used chicken) pork or veal work too (325 grams)
- 3 tablespoons of extra virgin olive
- 1 cup boiling water (250 ml)
- 1 large shallot chopped about 1/2 cup
- 2 sprigs of fresh rosemary
- 1/2 cup white wine (I use Pinot Grigio) (250 ml)
- 1 cup heavy cream (125 ml)
- 1 lb mixed shiitake (stem removed) and baby Bella mushrooms sliced (450 grams)
- Salt & fresh cracked black pepper as per your taste
Instructions
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In a large sauté pan add oil and shallots.
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Sauté on medium heat until golden.
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Add the sausage and brown using the wooden spoon to break apart.
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Add wine and let it evaporate.
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Add the sliced mushroom and higher the heat because mushrooms will release water and it needs to evaporate.
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Add the porcini cut into small pieces.
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Add the water from soaking the porcini, careful not to add any sand that might be at the bottom.
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Add rosemary and lower the heat until all liquid is evaporated. Add the cream and simmer, salt and pepper to taste.
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In a large pot bring to boil water that has been salted. Add the fettuccine and remove al dente with the help of tongs add it directly to the sauce. Higher the heat and gently stir to combine all the ingredients.
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Serve immediately with extra cracked black pepper.
