Fettuccini with Creamy Dried Mushroom and Sage sauce
( YIELD: 4 )

I N G R E D I E N T S
Dried cremini mushrooms	3 cups
Colavita olive oil	3 tablespoons
Butter	2 tablespoons
Medium shallot chopped	Quarter cup
Sage leaves	1 tablespoon: use fresh if available
Marjoram leaves	1 teaspoon
Thyme leaves	1 teaspoon
Salt	To taste
Pepper	To taste
Dry white wine	Half a cup
Heavy or whipping cream	1 cup
Freshly grated nutmeg	Quarter teaspoon
Fettuccini	1 pound
Truffle oil optional but so good	1 teaspoon
Parmesan cheese	Freshly grated

1	Place the dried mushrooms in a bowl and add enough boiling water to cover. Soak until softened- about 30 minutes.
2	Remove the mushrooms gently so as not to stir up any grit that accumulated in the bottom of the bowl. Squeeze out the excess moisture. Finely chop in a processor.
3	Strain the soaking liquid through a cheesecloth or coffee filter. Measure out 1 cup for this recipe. Freeze the remainder for future use.
4	Heat a large saute pan over medium-high. Add the olive oil and butter then the shallots. Saute until softened.
5	Add the garlic mushrooms sage marjoram thyme salt and pepper: saute 1 minute to combine flavors.
6	Add the wine 1 cup mushroom liquid cream and nutmeg. Cook over high heat until reduced by about one-third.
7	Meanwhile cook the pasta according to package directions for al dente.
8	When the sauce is ready drain the pasta and add to the sauce.
9	Add the truffle oil and toss in the pan for about 1 minute. Serve immediately passing the cheese separately.