INGREDIENTS
1 cup
dried porcini mushrooms, dried
10 oz
Button mushrooms
1
Shallot
8 oz
Shiitake mushrooms
1 tbsp
Thyme, fresh
12 oz
Gemelli or other short twisted pasta
1
Salt and ground pepper, Coarse
4 tbsp
Butter
1/4 cup
Parmesan, grated
1/2 cup
White wine, dry