Categories: Pasta, Dairy, Mushrooms 
      Yield: 4 servings 
  
    1/2 oz Dried porcini mushrooms * 
      3 tb Olive oil 
    1/2 c  Chopped shallots 
    3/4 lb Fresh mushrooms, chopped 
    1/2 pt (1 cup) whipping cream 
    3/4 c  Angel hair pasta 
    1/4 c  Parmesan cheese 
        pn Salt and pepper to taste 
  
  Place the porcini in a small bowl and and 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 a 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 of the ingredients together.  Do this 
  quickly, yet carefully, so that 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. 
   
  * Or other dried mushrooms 
   
  Source:  Frugal Gourmet Celebrates Christmas Typed by Dale/Gail Shipp