Ingredients

• 2 ounces dried porcini mushrooms
• 2 cups hot water , or as needed
• 1 stick butter
• 0.25 cups finely chopped fresh Italian parsley
• 2 cloves garlic , finely chopped
• 0.67 cups heavy cream
• 0.67 cups dry white wine
• salt and freshly ground black pepper to taste

Instructions

1. 1 Place porcini mushrooms in a bowl and cover with hot water. Let soak until plumped up, about 30 minutes.
2. 2 Pour mushrooms and soaking liquid into a coffee filter or fine mesh sieve set over a bowl. Save soaking liquid for sauce. Rinse rehydrated mushrooms well to remove any grit, then coarsely chop.
3. 3 Add butter to a large, nonstick skillet over medium-low heat. When butter has melted, add parsley and garlic; stir to combine. Stir in chopped mushrooms. Moisten the mixture with a few tablespoons reserved soaking water. Cook, stirring a few times, until the moisture has largely evaporated, about 5 minutes.
4. 4 Add cream and wine and stir to combine. Cook at barely a simmer until liquid has reduced slightly, about 5 minutes. Season with salt and pepper.

Nutrition per serving