Shiitake and Fetticuni

2 pkg Fruit of the Fungi shiitakes, thinly sliced***
1 c shiitake stock **
2 cloves garlic, minced
1 walla walla, diced
1/2 c  Sweetgrass bacon ends, diced
2 tsp fresh rosemary, finely chopped
1 tsp fresh thyme, finely chopped
1 lb fettuccine

2/3 c Krugerrand hard cheese (or Jones Family Caldwell) finely grated
1/2 c chopped fresh parsley
kosher salt
fresh ground black pepper
1 3 oz pkg of Health Now 4 You sunflower flax and sun dried tomato crackers

Cook pasta according package directions. (reserve some cooking water)

**mushroom stock, 2 tbsp Fruit of Fungi mushroom powder to 1 c boiling water. Stir to dissolve; set aside until needed.
***remove stems, but place in a freezer bag and freeze until you make stock.

In a large skillet rendered bacon bits until golden and crisp. Remove bits to drain on a towel. Add onion and garlic, saute for 1 minute. Add in sliced mushrooms, rosemary and thyme. Saute for additional 2-3 minutes or until mushrooms just take on color. Add stock, bring to a boil and continue to boil to reduce sauce by half. Add in cooked pasta, tossing to coat. Remove from heat, add in cheese, bacon bits and parsley, toss to combine well. (if dry add a little pasta water).

Place in serving dish, coarsely crush Sunflower flax-sun dried tomato crackers over top.