Fettuccine with Wild Mushrooms (Pasta al Funghi) 1 cup hot water 1 (1 ounce) package dried porcini or cèpe mushrooms 1 small onion, chopped 2 cloves garlic, finely chopped 2 tablespoons olive oil or vegetable oil 1 cup whipping cream 1/2 teaspoon salt 8 ounces uncooked fettuccine Coarsely-ground black pepper Pour water over mushrooms. Let stand 30 minutes; drain. Cut mushrooms into 1/4-inch strips. Cook and stir mushrooms, onion and garlic in oil in skillet over medium heat until onion is tender. Add whipping cream and salt. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, until slightly thickened, 3 to 5 minutes. Cook fettuccine as directed; drain. Pour sauce over hot fettuccine, tossing until fettuccine is well coated. Serve with pepper. Yields 6 servings.