Porcini Mushrooms with Cream and Parmesan

This elegant sauce showcases the earthy flavor of dried porcini muchrooms in the simplest manner possible. The reconstituted mushrooms and their soaking liquid are cooked down into a sauce that concentrates their flavor. A small amount of cream is swirled in at the last minute to enrich the earthy mushrooms. A generous dusting of Parmesan in this creamy porcini mushroom pasta recipe adds a nutty flavor. Recipe from Pasta E Verdura by Jack Bishop (HarperCollinsPublishers; April 10, 1996)