Fettuccini Porcini Mushroom Cream Pasta

Place the dried mushrooms in a medium bowl. Cover them with the hot water and let them sit until reconstituted and soft. This will take about 45-60 minutes. Drain the mushrooms and their liquid through a fine mesh strainer into a clean bowl, squeezing the mushrooms to extract as much liquid as possible. Reserve the liquid and roughly chop the mushrooms. Set both aside.

Bring a large pot of salted water to a boil. Add the fettuccine noodles and cook until al dente (according to package instructions for al dente). This should take 7 to 8 minutes for dried pasta. When it’s done, drain it and set it aside.

Meanwhile heat the oil and butter in a large skillet over medium heat. Add the shallots and cook, stirring, until soft and fragrant. This will take about 2 minutes. Add the garlic and cook. Make sure to stir it and cook until fragrant—30 seconds. Add the chopped mushrooms and cook, stirring, for 2 minutes. Add the reserved mushroom liquid. Bring to a boil, and cook stirring occasionally, until the liquid is nearly all evaporated. This will take 1 to 1 1/2 minutes. Add the cream, milk, thyme, salt and pepper and return to a simmer. Cook, stirring occasionally, until the cream is reduced and thick. This will take about 4 to 5 minutes. Add the parsley and stir to incorporate.

Add pasta to the pan with the sauce, tossing well to coat.

Divide the pasta between two large bowls. Garnish each with cheese and serve immediately.