Recipe - Wild Mushroom Fettucine

MUSHROOM STOCK
3 cup Mushrooms; roughly chopped
1 cup Leeks; washed and chopped
8 Cloves garlic; whole
5 Sprigs thyme
5 Bay leaves
6 tablespoon Canola oil
1 tablespoon Peppercorns; prefer
tricolored
1 bn Parsley
6 cup Water

TOPPING
One fourth cup Canola oil
4 cup Mixed mushrooms; chopped
One half cup Sundried tomatoes; soaked
in 1 cup
Water
1 tablespoon Garlic; minced
Salt and pepper; to taste
1 cup Sundried tomato soaking
water
1 pound Dry fettucine; cooked al
dente

Mushroom Stock: Place mushrooms, leeks, garlic, thyme, bay leaves, oil,
peppercorns and parsley in large pot over medhi heat; saute until
ingredients start to brown. (Do not stir too often to allow ingredients to
caramelize on bottom of pot.) When ingredients have browned and volume is
reduced by half, add water. Bring to a slow boil. Reduce liquid by half.
Strain stock and reserve. Makes about 3 cups.

Topping: Heat oil in large saute pan over high heat; add mushrooms and cook
rapidly for about 2 min (do not stir.) Add sundried tomatoes, garlic, salt
and pepper. Cook, stirring, until mushrooms are almost tender, about 2
minutes. Add One half cup stock and tomato soaking water. Continue cooking to
reduce liquid, about 12 minutes.

Add pasta; cook until liquid is absorbed and pasta browns, about 5 minutes.
Serve immediately. Makes 4