FETTUCCINE WITH WILD MUSHROOM SAUCE (Nadja)

2 tablespoons olive oil
1 pound mixed fresh wild mushrooms, trimmed,
4 large garlic cloves, chopped
3 tablespoons unsalted butter
1 tablespoon chopped fresh thyme. 3/4 cup canned low-salt chicken broth 
8 tablespoons freshly grated Parmesan cheese
3/4 pound wide pasta or fettucine

Heat oil in heavy large skillet over medium-high heat. Add fresh mushrooms and garlic and sauté until brown, about 6 minutes. Add porcini and sauté until fragrant, about 4 minutes. Add butter and thyme; stir 1 minute. Add broth and 1 1/4 cup reserved mushroom soaking liquid. Boil until sauce thickens slightly, about 5 minutes. Mix in 4 tablespoons cheese. 
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Bring sauce to simmer over medium-high heat. 
Drain pasta. Add to sauce; toss. Season with salt and pepper. Transfer pasta to bowl. Top with 4 tablespoons cheese. 

Serves 4.
Serve hot or cold.