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Fettucine with Porcini Sauce recipe

A snapshot of the Hub-UK
menu in December 2000
Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back 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.

It 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.

This recipe was contributed by Shirley Cline.

Shirley 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!

Although 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 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


  • First, soak Porcini mushrooms in water in a small bowl for 30 minutes.
  • Line sieve with cheesecloth or paper towel and drain the mushrooms, reserving liquid and chop. Set aside.
  • Melt butter in skillet over medium heat.
  • Add the shallots and cook until tender for 2 minutes.
  • Add wine and simmer 2 minutes.
  • Add broth, cream, mushroom liquid, salt, thyme and pepper.
  • Increase heat to boiling, boil 8-10 minutes.
  • Remove from heat and stir in the Porcini mushrooms and parsley.
  • Toss with cooked pasta.
Serves 4

Shirley Cline

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