Fresh Homemade Pasta with Wild Mushrooms

Ingredients

• {'name': 'Extra virgin olive oil', 'quantity': 2.0, 'unit': 'tablespoon'}
• {'name': 'Chopped shallots', 'quantity': 2.0, 'unit': 'tablespoon'}
• {'name': 'Chopped garlic', 'quantity': 1.0, 'unit': 'tablespoon'}
• {'name': 'Red pepper flakes', 'quantity': 0.25, 'unit': 'teaspoon'}
• {'name': 'Dried porcini mushrooms, washed and rehydrated', 'quantity': 2.0, 'unit': 'ounce'}
• {'name': 'Cremini mushrooms, cleaned and sliced', 'quantity': 0.5, 'unit': 'pound'}
• {'name': 'Salt and freshly ground pepper to taste', 'quantity': None, 'unit': None}
• {'name': 'Heavy cream', 'quantity': 0.5, 'unit': 'cup'}
• {'name': 'Water', 'quantity': 6.0, 'unit': 'quart'}
• {'name': 'Salt', 'quantity': 2.0, 'unit': 'tablespoon'}
• {'name': 'Pasta, such as fettucine', 'quantity': 1.0, 'unit': 'pound'}
• {'name': 'Shredded fresh basil leaves', 'quantity': 2.0, 'unit': 'tablespoon'}
• {'name': 'Pine nuts, toasted', 'quantity': 3.0, 'unit': 'tablespoon'}
• {'name': 'Freshly grated Parmesan cheese', 'quantity': 0.25, 'unit': 'cup'}

Instructions

1. Heat the olive oil in a sauté pan over medium heat.
2. Add the chopped shallots, chopped garlic, and red pepper flakes and sauté quickly, being careful not to brown or burn.
3. Add the dried rehydrated porcini and cremini mushrooms, season with salt and freshly ground pepper, and sauté together for 5 minutes.
4. Add the heavy cream, reduce the heat to prevent scorching, and cook for several minutes while the pasta cooks.
5. Bring the water to a rolling boil in a large pot and add the salt.
6. Add the pasta to the boiling water and cook until done.
7. Add the shredded basil, toasted pine nuts, and freshly grated Parmesan cheese to the mushrooms.
8. Drain or transfer the cooked pasta to the sauce, toss to combine, and serve.