Fettuccine Al Forno With Mushrooms And Sottocenere Al Tartufo

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Washington Post


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1 ounce (1 cup) dried porcini

1 cup boiling water

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

3 medium cloves garlic, minced

2 pounds mixed fresh mushrooms, such as shiitakes, portobellos and cremini

Leaves from 4 to 6 stems oregano, minced (1 tablespoon)

Leaves from 4 to 6 stems thyme (1 tablespoon)

1 cup dry marsala wine

1 teaspoon kosher or sea salt

Freshly ground black pepper

Leaves from 1/4 bunch flat-leaf parsley, minced (1/4 cup)

4 tablespoons (1/2 stick) unsalted butter, plus more for greasing the baking sheet

6 tablespoons flour

4 cups whole or 2-percent milk

Kosher or sea salt

Pinch of freshly grated nutmeg

2 pounds dried fettuccine

1 1/2 cups shredded sottocenere al tartufo (see headnote; may substitute fontina Val d'Aosta cheese)

1 1/2 cups freshly grated Parmigiano-Reggiano cheese

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