Paglia e Fieno with porcini mushrooms

Ingredients:

9-11 pieces of dried porcini mushrooms
2 dashes white wine
2 tbsp grated Parmesan cheese
salt and pepper to taste
2 tbsp. Unsalted "sweet" butter
1/2 cup whipping cream
1/2 cup tomato sauce
1 1/2 lb. Paglia e Fieno Rustichella dΆbruzzο

METHOD

Soak dried porcini mushrooms in a measuring cup with enough hot water to cover for one hour.
Remove mushrooms, strain grit from liquid and reserve liquid and mushrooms. Put 2 tbsp of unsalted butter in frying pan and when the butter is brown, add mushrooms and sauté for 1 minute. Add the mushroom liquid and bring to a boil. Add 2 dashes of white wine, the whipping cream and bring to boil. Reduce heat. Add Parmesan cheese and tomato sauce and stir tο combine.

Recipe from: "Posticino Ristorante" - Toronto -Ontario