Ingredients
2 c. hot water
1 oz dried porcini
2 T. olive oil (or porcini oil)
1 lb. mixed fresh wild mushrooms
4 lg. garlic cloves
3 T. unsalted butter
1 T. chopped fresh thyme
3/4c low sodium chicken broth
8 T. parmesan cheese
3/4 lb fettucine
Preparation
Combine water and procini. let soften. Drain, reserving liquid. Heat oil in heavy skillet. Add mushrooms and garlic, saute until brown. Add procini, saute. Add butter and thyme, stir 1 minute. Add broth and reserved soaking liquid. Boil til sauce thickens, Mix in 4 T. cheese. Toss with fettucine.
