Recipe courtesy of Michele Urvater
Save Recipe Print
15 min
5 min
10 min
3 servings



Soak dried porcini in water for two hours at least or for as long as possible. When porcini are soft, drain, reserving liquid, and finely mince the porcini; reserve until later. Heat the butter in a 12 inch skillet. Add the shallots and saute for a few minutes or until tender. Add the sliced mushrooms and saute another minute or so or until they begin to wilt. Add minced drained porcini mushrooms and reserved liquid and reduce until the mushrooms have almost entirely absorbed the porcini liquid. Add the heavy cream and reduce slightly. Season to taste with salt and pepper. Portion out the cooked fedelini and spoon sauce over the top. Garnish with shavings of Parmesan cheese.

Get the Recipe

Snowy Pink Coconut Bundt Cake

Show off your love of Snowball snack cakes with this decadent dessert.


Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce

Recipe courtesy of Rachael Ray

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Hollandaise Sauce

Recipe courtesy of Tyler Florence

Mushroom Risotto

Recipe courtesy of Tyler Florence

Stuffed Mushrooms

Recipe courtesy of Valerie Bertinelli

Browse Reviews By Keyword

          Latest Stories