Recipe - Angel Hair Pasta With Whipped Cream And Porcini

One half ounce Dried porcini mushrooms *
3 tablespoon Olive oil
One half cup Chopped shallots
Three fourths pound Fresh mushrooms, chopped
One half pt (1 cup) whipping cream
Three fourths cup Angel hair pasta
One fourth cup Parmesan cheese
pn Salt and pepper to taste

Place the porcini in a small bowl and and One half cup warm water. Allow to
soak 45 minutes. Drain, reserving the liquid. Heat a large frying pan.
Add the oil and shallots, and saute a minute. Add the fresh mushrooms and
saute 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.

* Or other dried mushrooms

Source: Frugal Gourmet Celebrates Christmas Typed by Dale/Gail Shipp

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip