- 2 cups hot water
- 1 ounce dried porcini mushrooms
- 2 tbs. olive oil
- 1 pound fresh, wild mushrooms (any kind), sliced
- 4 garlic cloves, chopped
- 3 tbs. butter
- 1 tbs. chopped fresh thyme
- ¾ cup chicken broth
- 8 tbs. parmesan
- ¾ pound fettuccine
Combine water and porcini in a medium bowl. Let stand about 40 minutes. Drain and reserve soaking liquid. Chop porcini.
Heat oil in heavy, large skillet over medium-high heat. Add fresh mushrooms and garlic and sauté 6 minutes. Add porcini and sauté another 4 minutes. Add butter and thyme and sauté 1 minute. Add broth and 1-1/4 cups soaking liquid. Boil until sauce thickens slightly, 5 minutes. Mix in 4 tbs. of cheese.
Cook pasta until aldente. Drain.
Add sauce to pasta and toss. Season with salt and pepper. Transfer pasta to a bowl and top with remaining cheese.