Ingredients

• 1/2 cup low-sodium organic chicken stock (use water if vegetarian)
• 1/4 ounce dried wild mushrooms
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 pound cremini mushrooms, cut in eigths
• 1 extra large shallot, minced
• 2 cloves garlic, chopped
• The leaves from 2 large stems fresh thyme
• Kosher salt
• Freshly cracked black pepper
• 1 pound dry fettuccine
• 1/2 cup crème fraîche
• 1/2 cup finely grated Parmesan

Procedure

Bring a large pot of water to boil.  In a small covered pot, heat the stock and dried mushrooms together over medium heat, to reconstitute the mushrooms.  In a large, high-sided braising pot, heat the butter and olive oil over medium heat.  Add the mushrooms and sauté, stirring often, until golden brown, 6 to 7 minutes.  Add the shallot, garlic, and thyme, and season with salt and pepper.  Sauté on low until the shallot is soft, 1 to 2 minutes.  Remove the reconstituted dried mushrooms from the stock.  Add the stock to the fresh mushrooms and shallots, and cook until almost absorbed, 1 minute.  Turn of the heat, and cover the pot.

Salt the boiling water, and cook the fettuccine until al dente, reserving 1/4 cup of cooking water before draining.

In a mini food processor, blend together the reconstituted dried mushrooms and the crème fraîche.  Add the mixture to the fresh sautéed mushrooms, and stir to melt the crème fraîche into a sauce.  Toss in the pasta, and add just enough pasta water for the mushrooms mixture to lightly coat the strands of pasta.  Toss with Parmesan, and serve alongside a sliced seared steak, or on its own with a drizzle of black truffle oil.