Recipe - Fettuccine With Wild Mushroom Sauce Jb

2 cup Hot water
1 ounce Dried porcini mushrooms
2 tablespoon Olive oil
1 pound Mixed fresh wild mushrooms,
such as oyster, crimini and
shiitake with stems
trimmed, cut or sliced up
4 lg Garlic cloves, chopped
3 tablespoon Unsalted butter
1 tablespoon Chopped fresh thyme
Three fourths cup Canned lowsalt chicken
broth
8 tablespoon Freshly grated Parmesan
cheese
Three fourths pound Fettucine

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 mediumhigh 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 One fourth 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 mediumhigh heat.

Drain pasta. Add to sauce; toss. Season with salt and pepper. Transfer
pasta to bowl. Top with 4 tablespoons cheese.

At the restaurant Becco in New York, where this dish is served, fresh
porcini mushrooms are used when they are in season.

Bon Appetit September 1995 Source: Becco; New York, NY
Posted to MMRecipes Digest V4 #305 by Julie Bertholf
jewel1@ix.netcom.com on Nov 24, 1997