Fusilli with Wild Mushroom Cream Sauce - Restaurant Association of Nova Scotia

Ingredients

• 1 ounce dried porcini mushrooms*
• 2 cups hot water
• 3 tablespoons olive oil
• 1 pound fresh crimini mushrooms, chopped
• 1/2 pound fresh portobello mushrooms, stemmed, dark gills scraped off, chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 1/3 cup dry Marsala
• 1 pound fusilli pasta
• 1 cup beef stock or canned beef broth
• 1/4 cup whipping cream
• 1 cup freshly grated Parmesan cheese (about 3 ounces)
• 2 tablespoons (1/4 stick) butter