Fettuccine With Wild Mushrooms

1. 1

   Soak porcini in cup of boiling water 30 minutes.

2. 2

   Trim stalks from the fresh mushrooms, wash off grit under cold running water and slice into one-and-a-half-inch pieces.

3. 3

   Using a large skillet, soften the garlic and the shallots in two tablespoons butter and oil.

4. 4

   Meanwhile, bring six quarts salted water to a boil.

5. 5

   Strain the porcini through a paper towel, reserving the soaking liquid.

6. 6

   Chop the porcini and add them to the skillet with the thyme, salt and pepper and white wine.

7. 7

   Cook over moderate heat, stirring occasionally, for about 20 minutes.

8. 8

   Add the porcini cooking liquid and continue to cook over moderate heat until it has almost evaporated.

9. 9

   Meanwhile, cook the fettuccine until al dente.

10. 10

    Drain and toss in a heated bowl with the remaining tablespoon butter (you could use truffle oil instead).

11. 11

    Over moderate heat, stir the creme fraiche into the mushrooms.

12. 12

    Correct seasoning and pour them over the fettuccine.

13. 13

    Toss, sprinkle with parsley and serve.

14. 14

    Pass the cheese separately.

* Per serving · 4 servings · Values may vary.