Boulder Cork Fettucine with Fresh Porcini

1/4 cup olive oil

1 1/2 pounds fresh porcini, cleaned and sliced

4 cloves garlic, sliced

2 tablespoons unsalted butter

Salt and pepper to taste

1/2 cup flat leaf parsley, minced

1 cup vegetable broth

1 pound egg fettucine, dried or fresh

1/2 cup grated Parmigiano-Reggiano cheese

Heat the oil in a large skillet and saut� the porcini and garlic in batches. Do not crowd the pan. Season each batch with salt and pepper. When both sides of porcini are nicely browned, transfer them to a plate. Discard the garlic.

Place saut�ed porcini back in the saut� pan and add the butter, parsley and vegetable stock. Simmer over medium heat for 3 minutes. Correct for salt and pepper to taste.

Cook the pasta in boiling, salted water. Drain pasta and add it to the porcini mixture. Toss mixture with half the cheese.

Serve pasta on warm plates and garnish with remaining cheese and some parsley.

Source: Jim Smailer, Boulder Cork