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1
Place the dried mushrooms in a medium bowl.
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2
Cover them with the hot water and let them sit until reconstituted and soft.
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3
This will take about 45-60 minutes.
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4
Drain the mushrooms and their liquid through a fine mesh strainer into a clean bowl, squeezing the mushrooms to extract as much liquid as possible.
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5
Reserve the liquid and roughly chop the mushrooms.
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6
Set both aside.
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7
Bring a large pot of salted water to a boil.
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8
Add the fettuccine noodles and cook until al dente (according to package instructions for al dente).
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9
This should take 7 to 8 minutes for dried pasta.
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10
When its done, drain it and set it aside.
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11
Meanwhile heat the oil and butter in a large skillet over medium heat.
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12
Add the shallots and cook, stirring, until soft and fragrant.
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13
This will take about 2 minutes.
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14
Add the garlic and cook.
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15
Make sure to stir it and cook until fragrant30 seconds.
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16
Add the chopped mushrooms and cook, stirring, for 2 minutes.
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17
Add the reserved mushroom liquid.
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18
Bring to a boil, and cook stirring occasionally, until the liquid is nearly all evaporated.
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19
This will take 1 to 1 1/2 minutes.
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20
Add the cream, milk, thyme, salt and pepper and return to a simmer.
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21
Cook, stirring occasionally, until the cream is reduced and thick.
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22
This will take about 4 to 5 minutes.
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23
Add the parsley and stir to incorporate.
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24
Add pasta to the pan with the sauce, tossing well to coat.
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25
Divide the pasta between two large bowls.
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26
Garnish each with cheese and serve immediately.
