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Fettuccine With Wild Mushroom Sauce *Jb

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      Title: FETTUCCINE WITH WILD MUSHROOM SAUCE *JB
 Categories: Main dish, Pasta
      Yield: 4 Servings
 
      2 c  Hot water
      1 oz Dried porcini mushrooms
      2 tb Olive oil
      1 lb Mixed fresh wild mushrooms,
           -such as oyster, crimini and
           -shiitake with stems
           -trimmed, sliced
      4 lg Garlic cloves, chopped
      3 tb Unsalted butter
      1 tb Chopped fresh thyme
    3/4 c  Canned low-salt chicken
           -broth
      8 tb Freshly grated Parmesan
           -cheese
    3/4 lb 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 medium-high 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 1/4 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 medium-high 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
 
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