Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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