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| 1 x ca. 30 g | Dried shiitake mushrooms |
| 1 1/2 Tasse | water hot |
| 1 Esslöffel | On; olive oil |
| 3 | Shallots minced |
| 4 x ca. 30 g | Shiitake mushrooms |
| 1/2 Teelöffel | Dried rosemary; crumbled |
| 1 Tasse | Vegetable broth |
| 1 1/4 Tasse | Half-and-half |
| 8 x ca. 30 g | Fettucine |
| 2 x ca. 30 g | Parmigiano-Reggiano cheese; grated |
| | salt |
| | black pepper freshly ground |
| | Minced flat leaf parsley |
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Place dried mushrooms in medium bowl. Add hot water and let soak until softened, about 30 minutes. Remove mushrooms from water, squeezing excess water back into bowl. Strain and reserve soaking liquid. Slice mushrooms, discarding stems.
Heat oil in heavy large skillet over medium heat. Add shallots to skillet and saute 1 minute. Add dried and fresh mushrooms and rosemary and saute 3 minutes. Add stock and mushroom-soaking liquid. Boil until liquid is reduced to a glaze, about 10 minutes. Add half-and-half and simmer until beginning to thicken, about 5 minutes. Remove from heat. (Can be prepared 3 days ahead. Cover and refrigerate.)
Add pasta to large pot of boiling water and cook until al dente. Meanwhile, rewarm mushroom sauce over medium-low heat.
Drain pasta. Add to sauce and stir until coated. Mix in 2/3 cup Parmesan. Season with salt and pepper. Transfer to plates. Sprinkle with parsely. Serve immediately.
Per serving: 1124 Calories; 37g Fat (29% calories from fat); 41g Protein; 165g Carbohydrate; 79mg Cholesterol; 1442mg Sodium
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