Place the porcini in a small bowl and add 1/2 cup warm water. Allow to soak 45 minutes. Drain, reserving the liquid. Heat a large frying pan. Add the oil and shallots and saute a minute. Add the fresh mushrooms and saute until tender. Chop the porcini coarsely and add to the frying pan along with the reserved liquid. Simmer until most of the liquid is evaporated. Bring a large pot of water to boil along with a pinch of salt. In a separate bowl whip the cream until it holds soft peaks. Refrigerate the whipped cream until the pasta is cooked. Cook the pasta in the boiling water until al dente. Drain well. Return the drained pasta to the pot and add the mushroom mixture, cheese, whipped cream and salt and pepper to taste. Using a large spatula fold all the ingredients together. Do this quickly, yet carefully, so the whipped cream doesn't collapse entirely. You may want to save a bit of the whipped cream to dollop on top of the pasta as a garnish. Serve immediately. Serves 4 to 6 as a main course.

Comments: I think this is a very clever dish, and I can say that because I did not invent it. My assistant Craig Wollam came up with this wonderful recipe. Incidentally, you don't have to buy expensive Italian dried porcini. You can find dried mushrooms from South America that are very good -- and much cheaper.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-07-1992 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

-27-1995