Porcini Mushroom Pasta

Instructions

1. Rehydrate the porcini
   Place the dried porcini mushrooms in a bowl and cover with 1 cup of hot water. Let them soak for about 20 minutes until soft. Once rehydrated, drain the mushrooms through a fine sieve, reserving the soaking liquid. Chop the porcini and set aside.
2. Prepare the pasta
   Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve 1 cup of pasta cooking water.
3. Sauté the mushrooms
   While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the fresh mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes. Season with salt and pepper. Transfer to a plate and set aside.
4. Create the sauce base
   In the same skillet, heat the remaining tablespoon of olive oil. Add the shallot and cook until translucent, about 2 minutes. Add the garlic and cook for another 30 seconds until fragrant. Add the chopped porcini mushrooms and cook for 1 minute.
5. Deglaze and reduce
   Pour in the white wine and simmer until reduced by half, about 2 minutes. Add 1/2 cup of the reserved porcini soaking liquid (being careful to leave any grit behind), and reduce for another 2 minutes.
6. Finish the sauce
   Lower the heat and add the heavy cream, butter, and thyme. Simmer gently until slightly thickened, about 3-4 minutes. Return the sautéed fresh mushrooms to the skillet and stir to combine.
7. Combine pasta and sauce
   Add the drained pasta directly to the skillet with the sauce. Toss well to coat, adding some of the reserved pasta water if the sauce is too thick. Stir in the grated Parmigiano-Reggiano and chopped parsley. Season with additional salt and pepper to taste.
8. Serve
   Divide the pasta among warmed plates. Garnish with extra Parmigiano-Reggiano, a sprinkle of parsley, and a drizzle of good olive oil if desired. Serve immediately.