| 1 | Place the porcini in a small bowl and and ?cup warm water. |
| 2 | Allow to soak 45 minutes. |
| 3 | Drain, reserving the liquid. |
| 4 | Heat a large frying pan. |
| 5 | Add the oil and shallots, and saute a minute. |
| 6 | Add the fresh mushrooms and saute until tender. |
| 7 | Chop the porcini coarsely and add to the frying pan, along with the reserved liquid. |
| 8 | Simmer until most of the liquid is evaporated. |
| 9 | Bring a large pot of water to a boil along with a pinch of salt. |
| 10 | In a separate bowl, whip the cream until it holds soft peaks. |
| 11 | Refrigerate the whipped cream until the pasta is cooked. |
| 12 | Cook the pasta in the boiling water until al dente. |
| 13 | Drain well, return the drained pasta to the pot and add the mushroom mixture, cheese, whipped cream and salt and pepper to taste. |
| 14 | Using a large spatula, fold all of the ingredients together. |
| 15 | Do this quickly, yet carefully, so that the whipped cream doesn"t collapse entirely. |
| 16 | You may want to save a bit of the whipped cream to dollop on top of the pasta as a garnish. |
| 17 | Serve immediately. |
| 18 | * or other dried mushrooms |
