with Porcini Sauce
first came into existence back in May 2000. Seems a long
time ago now!
snapshot of the Hub-UK
menu in December 2000
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
recipe was contributed by Shirley Cline.
was a great inspiration when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risotto over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
1/2 oz. Porcini mushrooms
3/4 cup lukewarm water
4 Tblsp. butter
1/2 cup minced shallots
1/2 cup dry white wine
1 cup chicken broth
1 1/2 cups heavy whipping cream
1 1/2 tsp. salt
1/2 tsp. each thyme and pepper
1 lb. fresh Fettuccine noodles (can usually find
in Italian deli) or home made
1 Tblsp. chopped fresh parsley
soak Porcini mushrooms in water in a small bowl for
sieve with cheesecloth or paper towel and drain the
mushrooms, reserving liquid and chop. Set aside.
butter in skillet over medium heat.
the shallots and cook until tender for 2 minutes.
wine and simmer 2 minutes.
broth, cream, mushroom liquid, salt, thyme and pepper.
heat to boiling, boil 8-10 minutes.
Remove from heat and stir in the Porcini mushrooms
Hub-UK : firstname.lastname@example.org