Jim Smailer — Chef, The Boulder Cork Restaurant
1/4 cup Olive Oil
1 1/2 lbs fresh porcini, cleaned and sliced
4 cloves of garlic, sliced
2 tbsn unsalted butter
1/2 cup flat leaf parsley, minced
1 cup vegetable broth
1 lb egg fettucine, dried or fresh
1/2 cup grated Parmigiano-Reggiano cheese
Heat the oil in a large skillet and sauté 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 sautéed porcini back in the saute 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 of the cheese.
Serve pasta on warm plates and garnish with remaining cheese and some parsley.