Pasta with Mushroom Medley

1/4 oz. dried porcini mushrooms
1/2 c. boiling water
1 T. olive oil, divided
3 shallots, chopped
1/2 lb. button mushrooms, sliced
1/2 c. Marsala wine (or other red or white wine)
1 garlic clove, finely chopped
1 lb. mixed fresh mushrooms (shiitake, oyster, cremini, chanterelle, or other wild mushrooms, sliced or halved)
2 large tomatoes, skinned, seeded, and sliced
2 t. fresh thyme or 1 t. dried thyme
2 T. chopped fresh parsley
Salt and pepper to taste
1 lb. tagliatelle or other pasta

Put the dried porcini mushrooms in a bowl and cover with the boiling water. Set aside to soak for 15 minutes. Drain, reserving the soaking liquid, and slice, discarding any tough stalks.

Heat 1/2 T. olive oil in a saucepan and saute the shallots until they are tender and golden, about 3 minutes. Add the button mushrooms and cook until all the juice from them has evaporated, 8-10 minutes.

Add the Marsala and the soaking liquid from the porcini. Simmer until reduced in half, about 10 minutes.

Meanwhile, cook the taglitelle in boiling water for 10-12 minutes, or per package directions, until al dente.

About 5 minutes before the pasta is done, heat the remaining 1/2 T. oil in a large skillet. Add the garlic and the mixed mushrooms. Cook over moderate heat, shaking the pan often, until the mushrooms are lightly cooked, 3-5 minutes.

Stir the tomatoes, thyme, and parsley into the mushroom sauce and heat through for 1-2 minutes. Add the mixed mushrooms, season to taste, and remove from heat.

Drain the pasta and divide it among 4 serving dishes. Spoon the mushroom sauce on top and serve immediately.

Serves 4.

Adapted from Eat to Beat High Blood Pressure, p. 150.