- 1/2 cup stemmed dried porcini, shiitake, or other mushrooms
- 1 cup hot water
- 1 pound fettuccine
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1/2 cup minced shallots
- 1 tablespoon minced garlic
- 3 cups heavy cream
- 1/2 teaspoon chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 1/2 cup grated Parmigiano-Reggiano cheese
Place the dried mushrooms in a medium bowl, cover with the hot water, and let sit until reconstituted and soft, about 15 minutes. 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. Reserve the liquid and roughly chop the mushrooms. Set aside.
Bring a large pot of salted water to a boil. Add the fettuccini and cook until al dente, 7 to 8 minutes for dried pasta.
While the pasta is cooking, heat the oil and melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring, until soft and fragrant, about 2 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the chopped mushrooms, and cook, stirring, for 2 minutes. Add the reserved mushroom liquid, bring to a boil, and cook, stirring occasionally, until the liquid is nearly all evaporated, 1 to 1 1/2 minutes. Add the cream, thyme, salt, and pepper and return to a simmer. Cook, stirring occasionally, until the cream is reduced and thick, 4 to 5 minutes. Add the parsley and stir to incorporate.
Drain the pasta and add to the pan with the sauce, tossing well to coat. Add 4 tablespoons of the cheese, toss, and remove from the heat.
Divide the pasta between two large bowls, garnish each with 1 tablespoon of the remaining cheese, and serve immediately.
Fettuccine with Peas and Bacon
Roast Pork Loin with Rosemary
Sauteed Grouper With Crawfish Cream Sauce
Beet and Goat Cheese Ravioli with Poppyseed Brown Butter
Emeril's Shrimp Scampi
Lobster and Fresh Pappardelle with Saffron Cream Sauce
Veal Piccata with Angel Hair and Parmigiana-Reggiano
Wild Mushroom Stroganoff
Spring Pea Raviolo with a Lemony Pancetta Cream Sauce
Creamed Mustard Greens