For Part II of this week’s cleaning out the fridge installment, I used the remaining dried porcini mushrooms (see Porcini Couscous) and added Wine Forest Dried Lobster Mushrooms for an adaptation of Epicurious’ Fettuccine with Wild Mushroom Sauce.

For my replication, I soaked both sets of dried mushrooms before adding them to a pan with sauteed onions (instead of garlic). I also swapped water for chicken broth, simply because I didn’t have any, and served it with spinach fettuccine.

It was absolutely delicious, especially when paired with the bacon-licious and smoky Syrah Bacon Reserve from Oreana Winery.