Ingredients

2/3 oz dried morel or porcini mushrooms

1 3/4 cups boiling-hot water

5 tablespoons unsalted butter

1/2 lb fresh cremini mushrooms, trimmed and sliced 1/4 inch thick

3/4 lb mixed fresh wild mushrooms, such as oyster, chanterelle, or porcini, trimmed and sliced lengthwise 1/4 inch thick

1 large garlic clove, minced

3/4 teaspoon salt

1/4 teaspoon black pepper

1/2 lb dried egg fettuccine

1/4 cup chopped fresh chives

2 tablespoons chopped fresh flat-leaf parsley

1 1/2 teaspoons finely grated fresh lemon zest

1/2 teaspoon fresh lemon juice

• Accompaniment: grated Parmigiano-Reggiano

Description

Delicious When Served Hot, This Pasta Dish Is Made For The Culinarily Creative—feel Free To Use Your Favorite Mushrooms For A Recipe All Your Own.

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