Porcini Alfredo

by Patrick Hamilton

Serving Size: 4
Preparation Time: 30 minutes



  1. Cook the pasta in boiling, salted, water (should taste like the Adriatic Sea ) for 7 minutes. Rinse in warm water, toss with a teaspoon of olive oil, and set aside.
  2. While that is going on be re-hydrating the mushrooms in the hot water with the sherry. When soft, remove, squeeze out, and chop. Reserve the soaking liquid.
  3. Make a light roux with the butter and flour and break it (correct culinary term!) with the heavy cream by adding it all at once. Cook a bit over medium and add the mushroom stock. Continue cooking until the desired consistency is achieved. A slurry of flour mixed with water can be added through a strainer if a thicker sauce is desired but be mindful that cheese will be added later.
  4. Take the softened porcini and sauté it with the shallots and herbs in olive oil. Add the reserved soaking liquid until it all is evaporated. Add this mixture to the cream sauce, cook a few minutes, and add the cheese and mix everything with the pasta. Add salt and pepper to taste.

Serving ideas

Serve this with whatever you still have in your glass after your walk in the woods on a hot day.

About the chef

Patrick Hamilton is a SOMA member and graduate of the California Culinary Academy. Patrick has been a corporate chef, executive chef, catering company owner, food consultant, and columnist. He was David Arora's foray chef for several years, was a demonstration chef at many MSSF events, and leads the SOMA Camp kitchen. He has served thousands of people many mushroom dishes.