Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Hot water 4 lg Garlic clove(s), chopped
1 oz Dried porcini mushrooms 3 tb Butter
2 tb Olive oil 1 tb Thyme, chopped
1 lb Mixed wild mushrooms 3/4 c Canned chicken broth
-(oyster, crimini, shiitake, 8 tb Parmesan cheese
-with tough stems trimmed), 3/4 lb Fettuccine
-sliced

Combine water and porcini in medium bowl. Let stand until porcini
soften, about 40 minutes. Drain; reserve soaking liquid. Chop
coarsely.

Heat oil in heavy large skillet over medium-high heat. Add fresh
mushrooms and garlic and saut until brown, about 6 minutes. Add
porcini and saut until fragrant, about 4 minutes. Add butter and
thyme; stir 1 minute. Add broth and 1 cups reserved mushroom soaking
liquid. Boil until sauce thickens slightly, about 5 minutes. Mix in 4
tbs cheese. Set aside.

Cook pasta in large pot of boiling salted water until just tender but
still firm to the bit. Bring sauce to a simmer over medium-high heat.

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

Bon Apptit September 1995
Submitted By DIANE LAZARUS On 08-24-95

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