Wild Mushroom Pasta

Ingredients

• 2/3 oz dried morel or porcini mushrooms
• 1 3/4 cups boiling-hot water
• 5 tablespoons unsalted butter
• 1/2 lb fresh cremini mushrooms, trimmed and sliced 1/4 inch thick
• 3/4 lb mixed fresh wild mushrooms, such as oyster, chanterelle, or porcini, trimmed and sliced lengthwise 1/4 inch thick
• 1 large garlic clove, minced
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 lb dried egg fettuccine
• 1/4 cup chopped fresh chives
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 1/2 teaspoons finely grated fresh lemon zest
• 1/2 teaspoon fresh lemon juice
• Accompaniment: grated Parmigiano-Reggiano

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