Fettuccine With Wild Mushrooms

• 1/2 ounce dried porcini
• 1 pound fresh wild mushrooms
• 1 clove garlic, minced
• 2 large shallots, minced
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme leaves
• Coarse salt and freshly ground pepper to taste
• 1/2 cup dry white wine
• 3/4 pound fettuccine
• Truffle oil (optional)
• 2 tablespoons creme fraiche
• 2 tablespoons chopped parsley
• Freshly grated Parmesan cheese

1. Soak porcini in cup of boiling water 30 minutes.
2. Trim stalks from the fresh mushrooms, wash off grit under cold running water and slice into one-and-a-half-inch pieces.
3. Using a large skillet, soften the garlic and the shallots in two tablespoons butter and oil.
4. Meanwhile, bring six quarts salted water to a boil.
5. Strain the porcini through a paper towel, reserving the soaking liquid.
6. Chop the porcini and add them to the skillet with the thyme, salt and pepper and white wine.
7. Cook over moderate heat, stirring occasionally, for about 20 minutes.
8. Add the porcini cooking liquid and continue to cook over moderate heat until it has almost evaporated.
9. Meanwhile, cook the fettuccine until al dente.
10. Drain and toss in a heated bowl with the remaining tablespoon butter (you could use truffle oil instead).
11. Over moderate heat, stir the creme fraiche into the mushrooms.
12. Correct seasoning and pour them over the fettuccine.
13. Toss, sprinkle with parsley and serve.
14. Pass the cheese separately.

porcini, mushrooms, clove garlic, shallots, unsalted butter, olive oil, thyme, salt, white wine, fettuccine, truffle oil, creme fraiche, parsley, parmesan cheese

Taken from cooking.nytimes.com/recipes/4366 (may not work)