Pasta with Mixed Mushrooms and Thyme

Serves 4 Ingredients Coarse salt and ground pepper 12 ounces gemelli or other short twisted pasta 1 ounce dried porcini mushrooms 4 tablespoons butter 1 shallot, minced 1/2 cup dry white wine 10 ounces button mushrooms, trimmed and thinly sliced 8 ounces shiitake mushrooms, stemmed and thinly sliced 1 tablespoon fresh thyme, 1/4 cup grated Parmesan, plus more for serving Directions 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. 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 minutes. Add wine; cook until almost evaporated, 3 to 5 minutes. Add button and shiitake mushrooms. Cook over medium-high heat, stirring occasionally, until mushrooms are tender and begin to brown, 6 to 8 minutes. 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. Helpful Hint Soaking dried porcini mushrooms in hot water softens them and creates an intense broth used for the pasta's sauce.