-
1
Place porcini mushrooms in small bowl.
-
2
Pour 2 cups hot water over.
-
3
Let stand until mushrooms soften, about 25 minutes.
-
4
Using slotted spoon, transfer mushrooms to work surface and coarsely chop.
-
5
Discard soaking liquid.
-
6
Heat olive oil in heavy large pot over medium-high heat.
-
7
Add porcini, crimini and portobello mushrooms, minced garlic and bay leaf.
-
8
Saute until mushrooms are brown and tender, stirring often, about 10 minutes.
-
9
Add Marsala and simmer until almost all liquid evaporates, scraping up browned bits, about 1 minute.
-
10
Season mushroom mixture to taste with salt and pepper.
-
11
Remove from heat.
-
12
(Mushroom mixture can be prepared 1 day ahead.
-
13
Cover and refrigerate.)
-
14
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
-
15
Drain well.
-
16
Mix beef stock and whipping cream into mushroom mixture and simmer 3 minutes.
-
17
Add 1 cup Parmesan cheese, butter and drained pasta; toss to coat.
-
18
Cook until sauce coats pasta, stirring frequently, about 2 minutes.
-
19
Season to taste with salt and pepper.
-
20
Serve, passing additional grated Parmesan separately.
-
21
*Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.
