Fettuccine With Morels

• 2 ounces dried morels, soaked in warm water for 30 minutes
• 1/2 pound fresh morels
• 2 shallots, chopped fine
• 2 tablespoons unsalted butter
• 3/4 cup chicken stock, preferably homemade
• 1/2 cup heavy cream
• Coarse salt and freshly ground pepper to taste
• 1/2 pound fettuccine
• 3 tablespoons Italian parsley, chopped
• Freshly grated Parmesan

1. Bring six to eight quarts of water to boil for the fettuccine.
2. Scoop the dry morels up from their soaking liquid and squeeze them, letting them drain back into the bowl.
3. Strain the soaking liquid through several layers of cheesecloth.
4. Rinse the morels under running water and slice them.
5. Prepare the fresh morels.
6. Rinse them quickly under running water and dry them with paper towels.
7. Slice the tops and stems.
8. Soften the shallots in the butter in a skillet.
9. Add the morels and the dried morels with their soaking liquid with the chicken stock and simmer for 10 to 15 minutes, stirring occasionally.
10. Add the cream and reduce until thickened enough to coat a spoon.
11. Season to taste with salt and pepper.
12. Cook the fettuccine in the boiling water until al dente.
13. Drain and combine in a heated bowl with the morels and the parsley.
14. Toss immediately and serve, passing the Parmesan cheese separately.

morels, morels, shallots, unsalted butter, chicken stock, heavy cream, salt, fettuccine, italian parsley, parmesan

Taken from cooking.nytimes.com/recipes/3331 (may not work)