Wild-Mushroom Pasta

Ingredients

• grated Parmigiano-Reggiano
• ²/₃ ounce dried morel or porcini mushrooms
• ¾ pound mixed fresh wild mushrooms, such as oyster, chanterelle, or porcini
• 1 ¾ cups water
• 5 tablespoons unsalted butter
• ½ pound fresh cremini mushrooms
• 1 large garlic clove
• + 7 more ingredients
• • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ pound dried egg fettuccine
  • 2 tablespoons fresh flat-leaf parsley
  • 1 ½ teaspoons fresh lemon zest
  • ½ teaspoon fresh lemon juice
  • ¼ cup fresh chives

Soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes. Drain in a paper-towel-lined sieve set over a bowl and reserve soaking liquid, then rinse soaked mushrooms. Pat dry and finely chop. Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat...

View full recipe at Epicurious