Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  ounce         dried porcini mushrooms
   2      cups          water
   2      tablespoons   butter -- (up to 3)
   1      tablespoon    finely minced shallots
  10      ounces        domestic mushrooms
                        --caps sliced finely
     1/2  cup           heavy cream
  12      ounces        fedelini
                        salt and pepper
                        shaved parmesan cheese for garnish

Preparation:

Soak dried porcini in water for two hours at least or for as long as possible. When porcini are soft, drain, reserving liquid, and finely mince the porcini; reserve until later. Heat the butter in a 12 inch skillet. Add the shallots and sauté‚for a few minutes or until tender. Add the sliced mushrooms and sauté‚another minute or so or until they begin to wilt. Add minced drained porcini mushrooms and reserved liquid and reduce until the mushrooms have almost entirely absorbed the porcini liquid. Add the heavy cream and reduce slightly. Season to taste with salt and pepper. Portion out the cooked fedelini and spoon sauce over the top. Garnish with shavings of Parmesan cheese. Yield: 3 servings PASTA MONDAY TO FRIDAY SHOW #PS6522