Fettucini with Wild Mushroom Sauce

• 2 cups hot water
• 1 ounce dried porcini mushrooms

• 2 tbs. olive oil
• 1 pound fresh, wild mushrooms (any kind), sliced
• 4 garlic cloves, chopped
• 3 tbs. butter
• 1 tbs. chopped fresh thyme
• ¾ cup chicken broth
• 8 tbs. parmesan

• ¾ pound fettuccine

Combine water and porcini in a medium bowl.  Let stand about 40 minutes.  Drain and reserve soaking liquid.  Chop porcini.

Heat oil in heavy, large skillet over medium-high heat.  Add fresh mushrooms and garlic and sauté 6 minutes.  Add porcini and sauté another 4 minutes.  Add butter and thyme and sauté 1 minute.  Add broth and 1-1/4 cups soaking liquid.  Boil until sauce thickens slightly, 5 minutes.  Mix in 4 tbs. of cheese.

Cook pasta until aldente.  Drain.

Add sauce to pasta and toss.  Season with salt and pepper.  Transfer pasta to a bowl and top with remaining cheese.

4 servings