Slowly add the porcini water and then the tomato sauce to the mushroom mixture, stirring. Add the cream and stir well. Drain the pasta, add to the sauce, and mix well. Sprinkle with the Parmigiano ...
Carefully add the white wine to the mushrooms and cook until mostly evaporated, about 1 minute. Add the remaining 1 cup broth and the heavy cream ... the mushrooms and sauce and more thyme.
For a distinctive, spicy, truffle blend, check out Firelli’s Italian Hot Sauce. Handcrafted in Parma, it’s an earthy, zesty, pungent mix of ingredients like truffles, Calabrian chili peppers, and ...
Armagnac cream sauce and fried sage; cream mushroom soup with Madeira wine, celery root, leek, porcini mushroom Matignon, creme fraiche, and chives; young chicken layered with black truffle and ...