Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Dried porcini mushrooms 3 ts Salt
1 c Cold water 1/4 ts Pepper
1/2 tb Olive oil 1/2 c Marsala wine
1/2 tb Butter 2 tb Half-and-half
1/4 c Shallots, chopped (2-3) 1/2 lb Fettuccine
1 tb Garlic, minced -or other long pasta
1/4 lb Assorted wild mushrooms 1/3 c Grated Parmesan cheese

1. Soak the porcini in the water for 30 minutes. Lift the mushrooms
from the soaking water, squeezing them over the water to return any
liquid to the cup; dice the mushrooms. Strain the porcini water
through a fine-mesh sieve and reserve.

2. In a medium skillet, heat the olive oil and butter until the butter
foams. Add the shallots and saut? until softened, 3-4 minutes. Add the
garlic and saut? over low heat until the garlic begins to turn
golden, 2 minutes.

3. Add the porcini and other mushrooms and saut? for 2-3 minutes. Add
1 tsp salt, pepper, and the porcini water. simmer until the liquid is
reduced by two-thirds, about 5 minutes. Add the marsala, and simmer
until the liquid is further reduced by half, about 2-3 minutes. Add
the half-and-half; simmer for a few seconds. Remove from the heat.

Can be prepared up to 1 hour ahead. Reheat sauce before using.

4. Bring a large pot of water to a rolling boil. Add the remaining 2
tsp salt and the pasta. Cook until the water return to a boil, then
cook until tender.

5. Drain the pasta and add it to the sauce. Remove the sauce from the
heat. Add the cheese; toss and serve hot.

The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 134-135
Submitted By DIANE LAZARUS On 10-04-95

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