Fettuccine With Wild Mushroom Sauce

Recipe Ingredients

2 cups	474ml	Hot water
1 oz	28g	Dried porcini mushrooms
2 tablespoons	30ml	Olive oil
1 lb	454g / 16oz	Mixed fresh wild mushrooms - sliced
		= (such as oyster, crimini and shiitakes
		With tough stems trimmed)
4		Garlic cloves - chopped (large)
3 tablespoons	45ml	Unsalted butter
1 tablespoon	15ml	Chopped fresh thyme
3/4 cup	177ml	Canned low-salt chicken broth
8 tablespoons	120ml	Freshly-grated Parmesan cheese
3/4 lb	340g / 11oz	Fettucine
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Combine water and porcini in medium bowl. Let stand until porcini soften, about 40 minutes. Drain; reserve soaking liquid. Chop porcini coarsely.

Heat oil in heavy large skillet over medium-high heat. Add fresh mushrooms and garlic and saute until brown, about 6 minutes. Add porcini and saute until fragrant, about 4 minutes. Add butter and thyme; stir 1 minute. Add broth and 1 1/4 cup reserved mushroom soaking liquid. Boil until sauce thickens slightly, about 5 minutes. Mix in 4 tablespoons cheese. (Can be prepared 1 hour ahead. Let stand at room temperature.)

Cook pasta in large pot of boiling salted water until just tender but still firm to bite.

Bring sauce to simmer over medium-high heat. Drain pasta. Add to sauce; toss. Season with salt and pepper. Transfer pasta to bowl. Top with 4 tablespoons cheese.

This recipe yields 4 servings.

Source:
Bon Appetit, September 1995

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