Mushroom Cream Sauce with Pasta

I was dusting my huge collection of cookbooks and got sidetracked. I started to leaf through a Gary Rhodes book and got curious. I haven't seen his cooking shows for a long while and checked the Internet. He has 2 restaurants in Dubai.

A recipe caught my eyes. Dried porcini mushrooms in creamy sauce.
I made Linguine with porcini mushrooms and herbs a long while ago. The blog is from 2016.

The cooking process is different in the new recipe. It is very important to reduce the liquids to increase the flavours.

Recipe for 1:
125 g pasta
50 ml white wine
80 ml porcini water
25 g dried porcini
Butter
1 spring onion
2 cloves of garlic
1/2 lemon
50 ml double cream
Salt and pepper
1 tbsp chopped parsley

Soak the porcinis for 45 min, squeeze them out and keep the liquid.
Chop spring onion and garlic very fine.
Melt the butter and start with onion and garlic. After 3 min add the white wine. Crank up the heat and reduce the liquid, add the chopped mushrooms.
Cook the pasta.

Next add the soaking liquid through a fine sieve. Reduce the liquid down and add the double cream. Season.
Take the pasta out with tongs and add it directly into the creamy sauce.
Add parsley and a few drops of lemon.

A bowl of lettuce goes great with this dish.