Fettuccine with Wild Mushrooms
(Pasta al Funghi)


  • 1 cup hot water
  • 1 (1 ounce) package dried porcini mushrooms
  • 1 small onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons olive oil or vegetable oil
  • 1 cup whipping cream
  • 1/2 teaspoon salt
  • 8 ounces uncooked fettuccine
  • Coarsely-ground black pepper


  1. Pour water over mushrooms. Let stand 30 minutes; drain.
  2. Cut mushrooms into 1/4-inch strips. Cook and stir mushrooms, onion and garlic in oil in skillet over medium heat until onion is tender.
  3. Add whipping cream and salt. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, until slightly thickened, 3 to 5 minutes.
  4. Cook fettuccine as directed; drain. Pour sauce over hot fettuccine, tossing until fettuccine is well coated.
  5. Serve with pepper.

Yields 6 servings.

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