Porcini in Cream (Funghi Porcini alla Crema)
Made with fresh porcini mushrooms, this is a luxurious dish, fit for a special occasion. Serve the mushrooms with a simple grilled steak or juicy veal chops. They also make a fine antipasto on toast, or you can toss them with freshly cooked fettuccine. If porcini are not available, use a mix of different fresh mushrooms, both wild and cultivated, such as white button, oyster, morel, chanterelle and others, in any combination.
- 4 Tbs. (1/2 stick) unsalted butter
- 1 lb. fresh porcini mushrooms, brushed clean
and cut into slices 1/4 inch thick
- 1 garlic clove, lightly crushed
- Salt and freshly ground pepper, to taste
- 3/4 cup heavy cream
- 1 Tbs. chopped fresh flat-leaf parsley
In a large fry pan over medium-low heat, melt the butter. Add the mushrooms, garlic, salt and pepper. Cook, stirring occasionally, until the mushroom juices have evaporated and the mushrooms are beginning to turn brown, about 10 minutes.
Discard the garlic clove and stir in the cream. Bring to a simmer, stirring occasionally, and cook until the sauce thickens slightly, about 2 minutes.
Pour the mushrooms and cream into a warmed serving bowl and sprinkle with the chopped parsley. Serve immediately. Serves 4.