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Recipe for :

Cream, Porcini and Sherry Sauce with pasta
This is one of the recipes that has been provided by Shirley Cline from San Fransisco. Shirley had this to say:

"This is a great sauce. It should be served with a flat pasta. It's quick and easy".


1/4 oz. dried Porcini
6 Tblsp. Sherry wine
6 Tblsp. Madeira wine
3 Tblsp. butter
2 cloves garlic, peeled and minced
2 shallots, minced
1 1/2 cups heavy cream
Salt and freshly ground black pepper
1 1/2 Tblsp. chopped fresh chives


Soak the Porcini in the sherry and Madeira for 20 minutes, then drain, taking care to leave any grit at the bottom of the bowl, and reserve the liquid. Melt the butter in a heavy based pan over a medium heat and gently fry the garlic and shallots for 3 minutes. Add the Porcini and cook for 1 minute. Turn up the heat and stir in the cream and reserved soaking liquid. Cook until the sauce is creamy and thick, about 5 minutes.

Season, toss with hot pasta, and sprinkle with chives.

Shirley Cline