Fettuccine With Porcini Mushroom Sauce

• 14 cup butter (1/2 stick)
• 4 large shallots, chopped
• 1 ounce dried porcini mushrooms, rinsed if sandy
• 2 cups chicken stock
• 1 cup whipping cream
• 12 ounces fettuccine pasta
• grated parmesan cheese

1. Melt butter in heavy large skillet over medium-high heat.
2. Add shallots and saute until beginning to brown, about 4 minutes.
3. Add mushrooms and stir to coat.
4. Add broth and cream; bring sauce to boil.
5. Reduce heat to medium-low, cover and simmer until mushrooms are tender, about 20 minutes.
6. Uncover and boil until sauce thickens slightly, stirring occasionally, about 5 minutes.
7. Season sauce with salt and pepper.
8. Meanwhile cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
9. Drain, reserving 1/2 cup cooking water.
10. Return pasta to pot.
11. Add sauce; toss over medium-low heat until heated through, adding reserved cooking water by tablespoonfuls if pasta is dry.
12. Season with salt and pepper.
13. Serve, passing cheese separately.

butter, shallots, porcini mushrooms, chicken stock, whipping cream, pasta, parmesan cheese

Taken from www.food.com/recipe/fettuccine-with-porcini-mushroom-sauce-501532 (may not work)