PORTOBELLO MUSHROOM AGNOLOTTI IN A PORCINI CREAM SAUCE

2 tablespoons butter

1/4 cup porcini mushroom (fresh or frozen)

3 cups heavy cream

Salt and pepper to taste

1 cup Parmigiano Reggiano, divided use

1 1/2 pounds mushroom agnolotti (half moon shaped ravioli)

2 tablespoons chopped parsley

In a heated sauce pan, add butter and porcini mushrooms and cook until soft.

Add cream, salt and pepper and let reduce for about 4 minutes then add 1/2 cup of cheese.

Cook the agnolotti in boiling salted water until tender.

Drain agnolotti and stir into the sauce.

Serve topped with rest of cheese and chopped parsley.

Serves 4.