Fettuccine with Wild Mushroom Sauce

• 2 cups -Water -- hot
• 1 ounce Dried porcini mushrooms
• 2 tablespoons Olive oil
• 1 pound Mixed fresh wild mushrooms -- such as oyster, crimini,
• shiitake with tough -- stems trimmed), sliced
• 4 large Garlic cloves -- chopped
• 3 tablespoons Unsalted butter
• 1 tablespoon Fresh thyme -- chopped
• 3/4 cup Chicken broth
• 8 tablespoons Parmesan cheese -- fresh grate
• 3/4 pound Fettuccine

Combine water and porcini in med. bowl. Let stand until porcini soften, about 40 mins. Drain; reserve soaking liquid. Chop porcini coarsely. Heat oil in heavy lg. skillet over med-high heat. Add fresh mushrooms and garlic and saute until brown, about 6 mins. Add porcini and saute until fragrant, about 4 mins. Add butter and thyme; stir 1 min. Add broth and 1.1/4 cups reserved mushroom soaking liquid. Boil until sauce thickens slightly, about 5 mins. Mix in 4 tbsp cheese. (Can be prepared 1 hour ahead). Let stand at room temp.
Cook pasta in lg. pot of boiling salted water until just tender but still firm to bite. Bring sauce to simmer over med-high heat.
Drain pasta. Add to sauce; toss. Season with salt and pepper. Transfer pasta to bowl. Top with 4 tbsp cheese.
From Sue Woodward
Source: Bon Appetit, 9/95