Farfalle With Fennel And Mushrooms

• 1 ounce dried porcini mushrooms
• 1/2 cup warm water
• 1/2 tablespoon extra-virgin olive oil
• 1/2 cup thinly sliced red onion
• 1 cup thinly sliced fennel bulb
• 2 tablespoons heavy cream
• Salt and freshly ground black pepper
• 1/2 pound farfalle (bow-tie pasta)
• 1 tablespoon finely minced fennel tops
• 2 tablespoons freshly grated Parmesan cheese

1. Place the mushrooms in a bowl, add the water and set aside to soak for 30 minutes.
2. Start bringing a large pot of water to a boil for the pasta.
3. Heat the oil in a large, heavy skillet.
4. Add the onion and fennel and cook over medium-low heat until the vegetables just begin to brown.
5. While the vegetables are cooking, drain the mushrooms, reserving the liquid.
6. Dry the mushrooms on a paper towel, slice them and add them to the pan.
7. When they are heated through, strain and add the mushroom liquid.
8. Cook over high heat for several minutes, until the liquid just moistens the vegetables.
9. Stir in the cream and remove the pan from the heat.
10. Season to taste with salt and pepper.
11. When the water has come to a boil add a generous pinch of salt and the farfalle.
12. Cook the farfalle until it is al dente, about six minutes.
13. Drain it thoroughly, then add it to the pan with the mushrooms and fennel.
14. Cook the farfalle with the vegetables, stirring gently, two to three minutes, until the ingredients are well blended and the cream has thickened and clings to the pasta.
15. Stir in the fennel tops and cheese and serve.

porcini mushrooms, water, extravirgin olive oil, red onion, fennel bulb, heavy cream, salt, farfalle, fennel tops, parmesan cheese

Taken from cooking.nytimes.com/recipes/5205 (may not work)