Spaghetti with Mushroom Cream Sauce
1 ounce dried
2 cups hot water
3 tablespoons extra virgin olive
1 pound fresh Trumpet Royale mushrooms, chopped
½ pound fresh chopped Portobello mushrooms, stemmed,
dark gills removed
2 minced garlic cloves
1 bay leaf
1/3 cup Marsala
1 pound spaghetti
1 cup beef stock
¼ cup whipping cream
1 cup freshly grated Parmesan cheese
2 tablespoons butter
Additional grated Parmesan
Reconstitute the porcinis by placing them in a small bowl
and pouring 2 cups of hot water over them. Allow them to stand
until the mushrooms soften, about 25 minutes. Transfer the
mushrooms to a work surface and coarsely chop.
Heat the olive oil in a heavy large pot over medium to
medium-high heat. Add the porcini, trumpet royale, Portobellos,
garlic, and bay leaf. Saute until the mushrooms are brown and
tender, stirring often. This should take about 10 minutes.
the Marsala and simmer until almost all of the liquid is gone.
Season the mixture to taste with salt and pepper and remove
Cook the pasta in a large pot of boiling salted water until
it is just tender but still firm. Drain well.
Mix the beef stock and whipping cream into the mushrooms
and simmer about 3 minutes. Add 1 cup of Parmesan cheese,
the butter, and the drained pasta. Toss to coat thoroughly.
Season to taste and serve hot, passing additional grated