Recipe - Fettuccine With Shiitake Mushroom Sauce

1 ounce Dried shiitake mushrooms
1 One half cup Hot water
1 tablespoon On; olive oil
3 Shallots; minced
4 ounce Shiitake mushrooms
One half teaspoon Dried rosemary; crumbled
1 cup Vegetable broth
1 One fourth cup Half and half
8 ounce Fettucine
2 ounce ParmigianoReggiano cheese;
grated
Salt and freshly ground
black pepper
Minced flat leaf parsley

Place dried mushrooms in medium bowl. Add hot water and let soak until
softened, about 30 minutes. Remove mushrooms from water, squeezing excess
water back into bowl. Strain and reserve soaking liquid. Slice mushrooms,
discarding stems.

Heat oil in heavy large skillet over medium heat. Add shallots to skillet
and saute 1 minute. Add dried and fresh mushrooms and rosemary and saute 3
minutes. Add stock and mushroomsoaking liquid. Boil until liquid is
reduced to a glaze, about 10 minutes. Add halfandhalf and simmer until
beginning to thicken, about 5 minutes. Remove from heat. (Can be prepared 3
days ahead. Cover and refrigerate.)

Add pasta to large pot of boiling water and cook until al dente. Meanwhile,
rewarm mushroom sauce over mediumlow heat.

Drain pasta. Add to sauce and stir until coated. Mix in 2/3 cup Parmesan.
Season with salt and pepper. Transfer to plates. Sprinkle with parsely.
Serve immediately.

Per serving: 1124 Calories; 37g Fat (29% calories from fat); 41g Protein;
165g Carbohydrate; 79mg Cholesterol; 1442mg Sodium

Recipe by: Bon Appetit

Posted to FOODWINE Digest by "McNamara, Kelly" kmcnamara@LIGGETT.COM on
Dec 12, 1997