Fresh Fettuccine with Mushroom and Truffle Oil

Via Cooking Light | Serves 4 Ingredients 1/2 Cup of dried porcini mushrooms (about 1/2 ounce) 2/3 Cup of boiling water 8 ounces of uncooked pasta 3.5 teaspoons of salt, divided 1 TBSP of butter 1/4 Cup of finely chopped shallots 2 (4 ounces) packages of exotic mushroom blend, coarsely chopped 2 garlic cloves, minced 2 TBSPs of dry sherry 2 ounces of Parmigiano-Reggiano cheese, divided 1/4 Cup of heavy whipping cream (optional) 1 teaspoon of finely chopped fresh sage 1/2 teaspoon of cracked black pepper 1 teaspoon of truffle oil Sage sprigs (optional)

Prepare 1. Rinse porcini thoroughly. Combine porcini and 2/3 cup of boiling water in a bowl; cover and let stand 30 minutes. 2. Drain porcini over a bowl, reserving 1/4 cup of soaking liquid. Chop porcini. 3. Cook pasta with 1 tablespoon of salt in boiling water 10 min or until al dente. (If using fresh pasta, follow instructions accordingly.) 4. Reserve 1/4 cup of cooking liquid from pasta. 5. Drain pasta in colander over a bowl. 6. Place a large skillet over medium-high heat. Melt butter. Add shallots, mushroom blend, and garlic; saute 5 minutes, stirring frequently. 7. Stir in porcini, sherry and 1/4 teaspoon of salt; cook for 1 minute or until liquid evaporates. 8. Finely grate 1 ounce of cheese and crumble remaining cheese.

9. Reduce heat to medium. Stir in pasta, 1/4 cup of reserved pasta liquid, 1/4 cup of reserved porcini soaking liquid, remaining 1/4 teaspoon of salt, 1/4 cup of grated cheese, heavy cream, chopped sage, and pepper; toss to combine. 10. Drizzle with truffle oil; toss. Serve with crumbled cheese and sage sprigs if desired.