- 1 ounce dried wild mushrooms (such as porcini, morels or shiitake)
- 1 cup boiling water
- 1/2 cup dry white wine
- 1/2 cup whipping cream
- 3/4 teaspoon dried tarragon
- 1/2 cup thinly sliced green onions
- 1 teaspoon fresh lemon juice
- 8 ounces fresh or dried thin pasta (such as linguine)
- Place mushrooms in small bowl. Pour boiling water over. Cover and let stand until mushrooms soften, about 15 minutes. Remove mushrooms from liquid; reserve soaking liquid. Coarsely chop mushrooms; discard any tough stems.
- Combine wine and mushrooms in heavy large skillet. Boil until wine is reduced by half, about 2 minutes. Add cream and tarragon. Slowly pour in mushroom soaking liquid, leaving sediment at bottom of bowl. Boil until sauce is thick enough to coat spoon, about 5 minutes. Mix in green onions and lemon juice. Season with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta.
- Add pasta to sauce; toss gently to coat and serve.