Ears Of The Lombardian Consigliere

• 1/2 ounce dried forest mushrooms, chanterelle or porcini preferred
• 2 tablespoons unsalted butter
• 1/4 cup heavy cream
• 2 ounces gorgonzola cheese, broken up by hand
• A grating of fresh nutmeg
• Salt and pepper to taste
• 3 ounces dried orecchiete pasta

1. Soak the dried mushrooms for 30 minutes in lukewarm water. Strain off any grit.
2. While you are doing your prep, bring a pot of salted water to a boil
3. In a hot skillet melt the butter, add the cream and when this mixture begins to bubble add the cheese followed by the nutmeg. Season with salt and pepper. Add the mushrooms to the pan and continue to cook.
4. Meanwhile cook the orecchiete in the boiling water until just barely al dente, about 8 minutes. Drain in a colander.
5. Add the cooked, drained pasta to the sauce. Warm through and serve.

mushrooms, unsalted butter, heavy cream, gorgonzola cheese, nutmeg, salt, pasta

Taken from food52.com/recipes/62811-ears-of-the-lombardian-consigliere (may not work)