FETTUCCINI WITH CREAMY DRIED MUSHROOM AND SAGE SAUCE

SERVES 4

This quick and easy pasta recipe is delicious for a special occasion meal. It is very good with whole wheat fettuccini, but regular works as well.

INGREDIENTS

2 ounces dried mushrooms, such as porcini

Boiling water

2 tablespoons olive oil

2 tablespoons butter

1 medium shallot, chopped (about 1/4 cup)

2 teaspoons dried sage leaves (definitely use fresh if available)

1 teaspoon dried marjoram leaves

1 teaspoon dried thyme leaves

Salt and pepper to taste

1/2 cup dry white wine or vermouth

1 cup heavy or whipping cream

1/4 teaspoon freshly grated nutmeg

1 pound fettuccini

1 teaspoon truffle oil (optional, but so good)

Freshly grated Parmesan cheese

Place the dried mushrooms in a bowl and add enough boiling water to cover. Soak until softened, about 30 minutes. Remove the mushrooms gently so as not to stir up any grit that accumulated in the bottom of the bowl. Squeeze out the excess moisture. Finely chop in a processor. Strain the soaking liquid through a cheesecloth or coffee filter. Measure out 1 cup for this recipe. Freeze the remainding broth for future use in a pan sauce.

Heat a large sauté pan over medium-high. Add the olive oil and butter, then the shallots. Sauté until softened. Add the garlic, mushrooms, sage, marjoram, thyme, salt and pepper; sauté 1 minute to combine flavors. Add the wine, 1 cup mushroom liquid, cream and nutmeg. Cook over high heat until reduced by about one-third.

Meanwhile, cook the pasta according to package directions for al dente. When the sauce is ready, drain the pasta and add to the sauce. Add the truffle oil and toss in the pan for about 1 minute. Serve immediately, passing the cheese separately.

Note: If you decide to use mushrooms dried in your refrigerator, make certain they did not mold. Mine never have, but it is possibile if they don't get enough air circulation.

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