Double Mushroom & Marsala Cream Fettuccine

3 cups vegetable stock
1 oz dried porcini mushrooms
salt and pepper
1 lb fettuccine pasta
1/4 cup extra virgin olive oil
1 lb cremini mushrooms, thinly sliced
2 Tbs thinly sliced fresh sage or 2 tsp dried sage
1/2 cup marsala wine
1/2 cup heavy cream (eyeball it)
1 cup grated pecorino-romano cheese, plus more to taste

1) In a medium sacuepan, combine the stock and porcinis and let steep over low heat.
2) Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
3) While the pasta is working, in a large skillet, heat the oil, 4 turns of the pan, over medium-high heat. Add the creminis and cook, stirring occasionally, until tender, about 8 minutes; season with salt, pepper and the sage. Stir in the marsala and cook for 1 minute.
4) Using a slotted spoon, remove the porcinis. Strain the stock and reserve 2 cups. Finely chop the porcinis and add to the cremini mixture; stir in the reserved stock. Stir in the cream and cook until thickened, about 10 minutes. Add the pasta and cheese and toss.

Review: Oh, this was so yummy! The sauce got deliciously thick, though I initially feared it would be really runny. Because it was so thick, I didn't add the cheese to the sauce, but simply used it to top each dish for additional flavor. Mmmm