Look for dried wild mushrooms at most supermarkets; they lend a wonderful richness to this dish, which is great with garlic bread. Begin with a colorful salad of escarole and roasted red bell peppers, and finish with a winter fruit salad of sliced bananas and kiwi, fresh pineapple chunks and red grapes.
Recipe information
Yield
2 servings; Can be doubled
Ingredients
Preparation
Step 1
Place mushrooms in small bowl. Pour boiling water over. Cover and let stand until mushrooms soften, about 15 minutes. Remove mushrooms from liquid; reserve soaking liquid. Coarsely chop mushrooms; discard any tough stems.
Step 2
Combine wine and mushrooms in heavy large skillet. Boil until wine is reduced by half, about 2 minutes. Add cream and tarragon. Slowly pour in mushroom soaking liquid, leaving sediment at bottom of bowl. Boil until sauce is thick enough to coat spoon, about 5 minutes. Mix in green onions and lemon juice. Season with salt and pepper.
Step 3
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta.
Step 4
Add pasta to sauce; toss gently to coat and serve.
