Fettuccine with Wild Mushroom Sauce

Ingredients

• 1 1/2 ounces dried porcini mushrooms*
• 3 cups hot water
• 6 tablespoons (3/4 stick) butter
• 3 tablespoons extra-virgin olive oil
• 3 garlic cloves, crushed
• 1 1/2 pounds assorted fresh mushrooms, such as wild crimini, portobello (dark gills scraped out), and stemmed shiitake, thickly sliced
• 6 tablespoons chopped fresh Italian parsley, divided
• 1 batch freshly cooked Homemade Egg Fettuccine
• 1 /2 cup freshly grated Pecorino Romano cheese plus more for passing

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