Creamy Mushroom Fettucine

One of the most delicious things I ate when we were on our honeymoon in Italy was a mushroom pasta at the Fattoria San Donato in San Gimignano. This recipe is my creation of that dish.

1/2 C Hot Water
1/2 OZ of Dried Porcini Mushrooms
1 LB of Mixed Mushrooms (such as baby bella, white and shitake)
1 Clove Garlic
3/4 C Flat Leaf Parsley
2 TBSP EVOO
1/4 C White Wine
Salt
Pepper
8 OZ Mascarpone Cheese
Fettucine

Cook pasta according to directions. If you are not making fresh pasta, I recommend using the fresh pasta from the refrigerated section in the market. A 9 oz. portion is good for this recipe.
Place dried mushrooms in 1/2 C hot water to reconstitute.
Thinly slice mushrooms. Place 1/2 of the mushrooms in food processor.
Add the garlic and parsley to the food processor. Pulse until finely chopped.
Add EVOO to large saute pan, turn heat to medium. Add the chopped mushroom combination, the reconstituted porcini (without the water - save 1/4 cup of the water), and the sliced mushrooms. Season with salt and pepper. Cook until mushrooms are tender, about 8-10 minutes.
Turn heat to high. Add 1/4 C of the water (from reconstituting the mushrooms) and 1/4 C of white wine. Simmer until liquid evaporates, about 3 minutes. Remove from heat. Add mascarpone cheese, stir until blended. Add pasta, stir and serve!

Enjoy! If you like mushrooms, I promise you will love this dish!