Recipe - Alessias Favorite Mushroom Sauce

Three fourths ounce Dried porcini mushrooms
2 cup Water
2 tablespoon Butter ; (to 3 tbspns)
1 tablespoon Finelyminced shallots
1 pack Domestic mushrooms (10
oz); caps cut or sliced up finely
One half cup Heavy cream
12 ounce Fedelini
Salt; to taste
Freshlyground black pepper;
to taste
Shaved Parmesan cheese; for
garnish

Soak dried porcini in water for two hours at least or for as long as
possible. When porcini are soft, drain, reserving liquid, and finely
mince the porcini; reserve until later. Heat the butter in a 12inch
skillet. Add the shallots and saute for a few minutes or until
tender. Add the cut or sliced up mushrooms and saute another minute or so or
until they begin to wilt. Add minced drained porcini mushrooms and
reserved liquid and reduce until the mushrooms have almost entirely
absorbed the porcini liquid. Add the heavy cream and reduce slightly.
Season to taste with salt and pepper. Portion out the cooked fedelini
and spoon sauce over the top. Garnish with shavings of Parmesan
cheese. This recipe yields 3