Recipe
March 13, 2009
Orecchiette With Porcini & Basil Chiffonade Recipe

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.
Directions
Yield:
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.
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