Recipe courtesy of Michele Urvater

Alessia's Favorite Mushroom Sauce

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  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 3 servings
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3/4 ounce dried porcini mushrooms

2 cups water

2 to 3 tablespoons butter

1 tablespoon finely minced shallots

10 ounce package domestic mushrooms, caps sliced finely

1/2 cup heavy cream

12 ounces fedelini

Salt and pepper

Shaved Parmesan cheese for garnish


  1. 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.