A Mediterranean pasta with cheese and mushrooms.
1 450 g pkg orecchiette pasta
3 tbsp olive oil
2 cups good quality chicken or veal stock
2 springs fresh thyme
1 large clove garlic, chopped
4 large shallots, sliced
1 oz. porcini mushrooms
1 bunch basil chiffonade
1/2 cup white wine
1/2 cup 35% cream
1/4 cup grated fresh Parmigiano Regiano
Freshly cracked black pepper
Step 1: Soak dried porcini mushrooms in hot water for 30 minutes. Strain to get rid of grit and reserve water for future use.
Step 2: Boil water for pasta.
Step 3: Heat olive oil medium setting and sauté shallots and thyme for 8-10 minutes, stirring frequently. Shallots should be browned and soft.
Step 4: Add the garlic and porcini mushrooms and sauté for 3 more minutes.
Step 5: Add the wine, stock and cream and bring to a boil over high heat.
Step 6: Reduce heat to low and simmer 10-12 minutes uncovered until reduced by half. Meanwhile, cook pasta in boiling water for about 10 minutes or until al dente.
Step 7: Drain and toss pasta without rinsing and return to sauce.
Step 8: Sprinkle pasta with basil chiffonade and season to taste. Serve immediately with freshly grated parmiggiano regiano cheese.