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   Ingredients :
1 cup dried porcini mushrooms, rinsed and soaked in water for 1 hour
˝ cup butter
1 tablespoon vegetable oil
10 green onions, chopped, white and light green part
1 cup fresh mushrooms, sliced
˝ cup dry sherry
4 cups chicken broth
1 cup cream
1 cup undiluted evaporated milk
Grated parmesan cheese
2 lb 4 oz ( 1 k) fettuccini


Melt butter with oil in a large skillet over medium heat. Add green onion and sauté until beginning to brown, approximately 4 minutes. Add mushrooms, porcini mushrooms and stir for 1 minute. Add broth and bring sauce to boil. Reduce heat, cover pan and simmer until mushrooms are tender (approximately 15 minutes).

Stir in cream and milk and reduce, stirring occasionally until mixture starts to thicken (5 minutes). Season with salt and pepper. Reserve.

Cook fettuccini in boiling salted water until al dente. Drain reserving 1 cup of cooking liquid. Return pasta to pan and combine with mushroom sauce. If pasta is dry, add reserved cooking liquid by tablespoons until the desired consistency is achieved. Correct seasoning.

Serve and pass parmesan cheese separately. 8 servings
        8 servings
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