Wild Mushroom Pasta
Ingredients
- 2/3 oz dried morel or porcini mushrooms
- 1 3/4 cups boiling-hot water
- 5 tablespoons unsalted butter
- 1/2 lb fresh cremini mushrooms, trimmed and sliced 1/4 inch thick
- 3/4 lb mixed fresh wild mushrooms, such as oyster, chanterelle, or porcini, trimmed and sliced lengthwise 1/4 inch thick
- 1 large garlic clove, minced
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 lb dried egg fettuccine
- 1/4 cup chopped fresh chives
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 teaspoons finely grated fresh lemon zest
- 1/2 teaspoon fresh lemon juice
- Accompaniment: grated Parmigiano-Reggiano
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