Porcini-Parsley Pasta (Rachael Ray)

• salt and pepper
• 1 lb pappardelle pasta (may sub fettuccine)
• one 32-ounce container vegetable stock (4 cups)
• 1 ounce dried porcini mushrooms
• 4 tablespoons butter
• 4 large shallots, chopped
• 1 cup packed flat leaf parsley, finely chopped
• 1 cup dry white wine
• 1 wedge pecorino romano cheese, for grating at the table

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
2. Drain.
3. While the pasta is working, in a saucepan, simmer the vegetable stock and porcinis until the porcinis are softened, 15 minutes.
4. In a medium saucepan, melt the butter over medium heat.
5. Stir in the shallots; season with salt and pepper.
6. Cook, stirring frequently, until softened, 7 to 8 minutes.
7. Stir in the parsley, then the wine.
8. Lower the heat to low.
9. Remove the mushrooms from the stock and finely chop; add to the parsley-shallot mixture.
10. Ladle in the stock up to the last ladleful (to avoid the grit at the bottom).
11. Toss the pasta with the porcini-parsley sauce and serve with a little grated pecorino romano on top.

salt, pasta, vegetable stock, porcini mushrooms, butter, shallots, flat leaf parsley, white wine, romano cheese

Taken from www.food.com/recipe/porcini-parsley-pasta-rachael-ray-409259 (may not work)