1/2 ounce dried wild mushrooms
1/2 cup boiling water
2 minced shallots
2 Tbsp butter
1/4 pound diced mushrooms
1/8 cup brandy
1 cup heavy cream
hot pasta
Soak wild mushrooms in boiling water until the mushrooms are soft. Remove the mushrooms and chop coarsely. Strain the soaking liquid through damp cheesecloth to remove sand and debris. Set both aside.
Saute shallots in butter. Add diced mushrooms and cook until brown.
Add brandy and flame. When the flame dies down, add the reserved soaked mushrooms and their soaking liquid. Reduced the liquid by half and add the cream. Reduced until lightly thickened. Toss with hot pasta.
