Sauteed porcini in cream sauce

Serves 4

Serve with fettuccini or egg noodles, or beside rice or couscous.

2tablespoons olive oil
15 fresh or dried porcini (if dried, soak in warm water for 20 minutes and drain), halved if large
1 large shallot, finely chopped
1 large clove garlic, finely chopped
2 tablespoons butter
3/4 cup chicken stock
1/4 cup white wine
Salt and pepper, to taste
1 cup heavy cream
1. In a skillet over medium heat, heat the olive oil. Add the shallot and garlic. Cook, stirring, for 5 minutes.

2. Add the butter and when it melts, add the porcini. Cook, stirring often, for 5 minutes.

3. Add the stock, wine, salt, and pepper. Simmer for 5 minutes. Turn the heat to low. Stir in the cream. Without letting the mixture boil rapidly, cook for a few minutes until it thickens slightly. Taste for seasoning and add more pepper, if you like.

Adapted from Greg Marley  

© Copyright The New York Times Company