A classic recipe for fettuccine with porcini mushrooms teaches you how to tease the best flavors from porcini mushrooms.
Place dried porcini mushrooms in a medium bowl and cover well with water.
Soak for 60 to 90 minutes to rehydrate. Feel the mushrooms with your hands, they should be soft at the touch. If they still feel brittle or hard leave to soak.
Place a strainer over a large pot. Place a paper towel (or cheesecloth) inside the strainer to catch small particles.
Pour the porcini mushrooms and water over the strainer. The paper towel should catch the small particles. Strain again if the water is too gritty.
Set the porcini aside.
Add more water to the pot and use porcini water to boil the pasta.
Continue with the recipe below.
Bring a large pot of water to boil.
Add salt, the water should taste like the sea.
Using the side of a large knife smash the garlic and remove skin.
Cut mushrooms into 1” size pieces. (Only cut dried porcini mushrooms if in very large pieces).
Add extra virgin olive oil, butter, and garlic to a medium-large pan and place on low heat.
Once the cloves are golden blonde remove them.
Add the mushrooms to the pan and increase heat to high.
Cook for 3 minutes, stirring regularly.
Add salt and freshly cracked black pepper to taste.
Remove pan from heat and add finely chopped parsley. The sauce is done.
Add fettuccine to boiling water and cook 1 minute less than al dente cooking instructions. Reserve some pasta water.
Turn sauce to medium, then add pasta. Stir for 30s. Then add ½ ladle pasta water. Turn heat to high and stir continuously. If the pasta and sauce start to get dry add pasta water ½ ladle at a time. Cook for the remaining 1 minute. Continue to stir.
Remove from heat, then add parmigiano. Continue to stir to incorporate the cheese.
Plate and serve immediately.