Fettuccine with Bacon Mushroom Endive and Cream
Ingredients
- 3/4 ounce dried porcini mushrooms
- 1 parmesean heel
- 1 tablespoon butter
- 1/4 pound bacon, sliced crosswise into 1/2-inch strips
- 1/2 pound shiitake mushrooms, stems reserved and caps sliced thinly
- 1 teaspoon fresh thyme, minced
- 1 garlic clove, minced
- 3/4-1 pounds Belgian endive, halved lengthwise and sliced 1/4-1/2-inch thin crosswise
- 1 tablespoon worcestershire sauce
- 1/2 cup dry white wine
- 1 cup parmesean-mushroom broth (from porcini soaking liquid)
- 1/3-1/2 cups heavy cream
- 1 pound dried fettuccine
- salt and pepper, to taste
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