Lunch: Lucy Waverman's Fettuccine with Goat Cheese and Mushrooms

Recipe by Lucy Waverman A real crowd pleaser: this pasta is rich but slightly lemony. Any kind of mushrooms will do, but porcini are the best.

Ingredients

1 oz. dried mushrooms
1 c. hot water

Instructions

Soak mushrooms in hot water for 20 minutes. Drain and reserve liquid and mushrooms separately.
Heat butter in pot over medium heat. Stir in flour and cook for 1 minute. Add milk and mushroom soaking water. Bring to boil stirring constantly until thickened. Stir in goat cheese. Stir in spinach, which will melt into the sauce. Remove from heat and season well with salt and pepper. Reserve.
Preheat oven to 350 degrees F.
Bring a large pot of salted water to boil. Add fettuccine and boil until al dente. Drain immediately and transfer to a large bowl.
Heat oil in a skillet over medium heat. Add onions and sauté for 1 minute. Add fresh and soaked mushrooms and sauté for 5 minutes or until mushrooms lose their juice and begin to turn golden. Stir in garlic, lemon juice and parsley. Season with salt and pepper.
Combine pasta, mushroom mixture and sauce in a bowl. Transfer to an oiled baking dish. Sprinkle Parmesan cheese on top. Bake for 20 to 25 minutes or until sauce and pasta are hot.

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