Many Mushrooms Farfalle

5 oz. dried porcini mushrooms
1 T. unsalted butter
1 garlic clove, minced
1 small white onion, thinly sliced
1/2 c. minced fresh parsley
1/2 lb. fresh button mushrooms, washed and sliced
1/2 c. diced red pepper
2 T. dry white wine
2 c. dried farfalle pasta
1 T. heavy cream
Grated imported Parmesan cheese to taste

Soak the dried porcini mushrooms in warm water just to cover for at least 20 minutes (or according to package directions), then drain them, reserving the soaking liquid and setting both aside.

In a large skillet, melt the butter. Saute the garlic, onion, and parsley over medium heat until the onion is very soft, about 10 minutes.

Stir in the porcini, the button mushrooms, and the red pepper. Continue cooking until the button mushrooms have cooked through, about 6 minutes.

Add the wine and the reserved mushroom liquid, turn up the heat to medium-high, and cook, stirring constantly, for 2 minutes more.

Meanwhile, cook the pasta according to package directions, and drain, leaving some water clinging to it. Transfer the pasta to a large serving bowl, and toss with the heavy cream. Pour the mushroom sauce on top and toss again. Add as much grated Parmesan as you like, and toss once more before serving.

Serves 4.

From Almost Vegetarian, p. 114.