Porcini Mushroom Cream Sauce

I made this dish about one week ago and finally ate the last of it for lunch today.
You know when they tell you most dishes taste better the next day? Believe them. This was still wonderful. Full of meaty mushroom flavor with that hint of Marsala and the sweetness of the cream.
Diabetic friendly for sure, but if you want to make it low fat just make a roux and use fat-free evaporated milk instead of the cream. It will still be thick, clingy and creamy.

To get the ounce of mushrooms I need for two servings I am using a mixture of dried porcinis and morels. Two mushrooms that can stand on their own.
I suggest you use the processor or blender to mince the onions, just pulse until they are minced but not pureed. If there is no processor or blender I would suggest grating them but you will have to squeeze out any excess liquid.

I used Radiatori pasta. The more ridges the more sauce will cling and since the sauce is not chunky, it makes the perfect sauce delivery system. You could also use fusilli, rotelle or campanelle, anything with curls and swirls to trap the sauce.

<u>Pasta with Porcini Cream Sauce</u>
Serves 4-6
* 1 cup water + 1/2 cup sherry
* 2 ounces dried porcini mushrooms, rinsed
* 3 tablespoons unsalted butter
* 1 teaspoon roasted garlic paste
* 2 onions, chopped fine
* Salt &amp; pepper
* 1/2 cup heavy cream
* 2 teaspoons chopped fresh thyme
* 1 pound swirly pasta
* 2 ounces Parmesan cheese, grated (1 cup), plus extra for serving

1. Microwave water/sherry mix and porcini in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Drain mushrooms through fine-mesh strainer lined with coffee filter: reserve liquid and chop mushrooms into 3/4-inch pieces.
2. Melt butter in large saucepan over medium heat. Add onions and 1/4 teaspoons salt and cook until softened and lightly browned, 10-12 minutes. Stir in mushrooms and cook until fragrant, about 2 minutes. Stir in strained mushroom liquid, scraping up any browned bits, and simmer until thickened, about 10 minutes. Stir in cream, thyme and garlic and simmer until thickened, about 2 minutes.
3. Meanwhile, bring 4 quarts water to a boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to the pot. Add sauce and Parmesan and toss to combine. Season with salt &amp; pepper to taste and add reserved cooking water as needed to adjust consistency. Serve with extra Parmesan.

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