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Fettuccine with Wild Mushroom Sauce

Fettuccine with Wild Mushroom Sauce Recipe

  • 1 1/2 ounces dried porcini mushrooms*
  • 3 cups hot water
  • 6 tablespoons (3/4 stick) butter
  • 3 tablespoons extra-virgin olive oil
  • 3 garlic cloves, crushed
  • 1 1/2 pounds assorted fresh mushrooms, such as wild crimini, portobello (dark gills scraped out), and stemmed shiitake, thickly sliced
  • 6 tablespoons chopped fresh Italian parsley, divided
  • 1 batch freshly cooked Homemade Egg Fettuccine
  • 1/2 cup freshly grated Pecorino Romano cheese plus more for passing
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