Creamy Mushroom Conchiglie
1 pound fresh pasta
12 ounces fresh mushrooms
1 clove garlic, smashed and finely chopped
1/4 ounce dried porcini mushrooms, steeped in 3/4 cup hot water
1 cup heavy cream
1 teaspoon kosher salt
2 tablespoons chopped flat leaf parsley
freshly ground pepper
additional salt to taste
Steep the porcini mushrooms until the water has completely cooled. Squeeze the mushrooms and reserve liquid. Chop the mushrooms into small pieces.
Clean the fresh mushrooms you are using and slice, if needed, into bite-sized pieces. I'm using King Trumpet and Beech mushrooms.
Heat 3 tablespoons olive oil over medium heat. Add the garlic and then the porcini mushrooms. Saute until garlic is fragrant.
Add the mushrooms and saute until just softened and add the salt.
Then add the reserved porcini mushroom liquid and bring to a simmer. Let simmer until the liquid is has evaporated by 1/3. Then add the cream and continue to simmer.
Simmer until cream is thickened and coats the back of a spoon.
Cook pasta according to package instructions. Toss pasta with the sauce and then add the parsley and freshly ground pepper.
Finish the pasta with freshly grated parmigiano reggiano .
Mushrooms, cream and fresh pasta, how can one go wrong? Delish!