Fettucine with mushrooms

Instructions

1. Place the dried porcini mushrooms into a heatproof jug, then cover with ½ cup boiling water, to soften. Allow to stand, until needed. You will use both the mushrooms and the soaking liquid in this recipe.
   
2. Use a damp cloth to gently clean the shiitake and king brown mushrooms to remove any dirt and grit, then thinly slice. Pick the herbs and roughly chop. Melt the butter with a generous drizzle of oil in a large frying pan, then add the sliced mushrooms, soaked porcini mushrooms (use tongs to remove them from the jug, reserving the soaking liquid) and the garlic clove. Cook, for 4-5 minutes, then add the wine and allow the alcohol to evaporate. Remove from the heat, add the prepared herbs (reserve a little for serving!) and season with salt and pepper. Set aside. 
   
3. Bring a large saucepan of salted water to the boil, then cook the pasta according to the package instructions, then drain the fettuccine.
   
4. Toss the fettuccine with the mushrooms and gradually add enough of the mushroom soaking liquid to create a saucy consistency – you may not need all the soaking liquid.
   
5. Divide the fettuccine with mushrooms between serving plates and sprinkle with the reserved herbs and some finely grated Pecorino cheese.