As regular readers know, SP is a huge fan of mushrooms. The latest issue of Everyday Food had a recipe for Pasta with Mixed Mushrooms and Thyme, so I decided to make it for dinner on Wednesday.
When a recipe calls for mixed mushrooms I usually cheap out and use only regular white mushrooms, but this time I thought we should go all out, especially since the recipe said the dried porcini added a very important, complex flavor. It was definitely worth it - the shitake, white button mushrooms and porcini all came together to make a fantastic, earthy sauce. SP loved it, of course, so I'll definitely be making this one again.