Pasta with Mixed Mushrooms and Thyme

Martha Stewart provided me one of my all time favorite recipes in her magazine a few years ago. I had my two best guy friends over for dinner last week and I made this for them. Although it wasn't as good as I remember it being the first time, with the right amount of salt, this simple dish can be amazing. And so easy to throw together!

Ingredients

• Coarse salt and ground pepper
• 12 ounces gemelli or other short twisted pasta
• 1 ounce dried porcini mushrooms (about 1 cup), rinsed in cold water
• 4 tablespoons butter
• 1 shallot, minced
• 1/2 cup dry white wine, such as Sauvignon Blanc
• 10 ounces button mushrooms, trimmed and thinly sliced
• 8 ounces shiitake mushrooms, stemmed and thinly sliced
• 1 tablespoon fresh thyme, chopped
• 1/4 cup grated Parmesan, plus more for serving

Directions

1. In a large pot of boiling salted water, cook pasta until al dente; drain, and return to pot. Set aside. While pasta is cooking, in a small bowl, soak porcini in 1 1/2 cups hot water until tender, at least 15 minutes.
2. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add shallot; season with salt and pepper. Cook, stirring occasionally, until shallot begins to soften, 3 to 4 minutes. Add wine; cook until almost evaporated, 3 to 5 minutes.
3. Add button and shiitake mushrooms. Cook over medium-high heat, stirring occasionally, until mushrooms are tender and begin to brown, 6 to 8 minutes.
4. Add porcini and their soaking liquid (leaving any grit at the bottom of the bowl) and thyme to skillet. Cook, stirring occasionally, until liquid reduces by half, 2 to 4 minutes. Transfer porcini mixture to pot with pasta. Add Parmesan and remaining butter, and toss to combine. Season with salt and pepper, and serve with more Parmesan.