Try this Alessias Favorite Mushroom Sauce recipe, or contribute your own.
Suggest a better descriptionSoak dried porcini in water for two hours at least or for as long as possible. When porcini are soft, drain, reserving liquid, and finely mince the porcini; reserve until later. Heat the butter in a 12-inch skillet. Add the shallots and saute for a few minutes or until tender. Add the sliced mushrooms and saute another minute or so or until they begin to wilt. Add minced drained porcini mushrooms and reserved liquid and reduce until the mushrooms have almost entirely absorbed the porcini liquid. Add the heavy cream and reduce slightly. Season to taste with salt and pepper. Portion out the cooked fedelini and spoon sauce over the top. Garnish with shavings of Parmesan cheese. This recipe yields 3 servings. Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # PS-6522 broadcast 05-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-09-1998 Recipe by: Michele Urvater
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Serving Size: 1 Serving (219g) | ||
Recipe Makes: 3 servings | ||
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Calories: 71 | ||
Calories from Fat: 66 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 27.2mg | 8 % | |
Sodium 10.4mg | 0 % | |
Potassium 49.5mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.9g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 71
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