Recipe by request.
3/4 lb dry pasta
1/4 cup crumbled dried wild mushrooms (you can use porcini or those assorted wild mushrooms blends)
1-1/4 cups boiling water
1 large onion, chopped
2 tablespoons olive oil
2 cups sliced fresh mushrooms
1 teaspoon oregano and 1 teaspoon basil, or about 1 tablespoon each of chopped fresh basil/oregano
dash of salt
2 tablespoons flour
2/3 cup red wine
1 tablespoon soy sauce
black pepper to taste
chopped parsley and/or cheesey substance of your choice
Place the dried mushrooms in a bowl with the boiling water. While they soften, start sauteeing the onions. When they begin to soften, add the herbs, salt, and fresh mushrooms and continue cooking over medium heat. At this point, begin boiling the pasta water and cooking the pasta. When everything is soft in the saute pan, sprinkle in the flour, wine, and soy sauce. Stir and continue to simmer for a minute or two.
Place a coffee filter or paper towel in a strainer and drain the wild mushrooms, making sure to save the soaking liquid. Add the soaking liquid to the saute pan. Rinse the wild mushroom pieces, chop them finely, and add them to the pan. Simmer everything on low heat for about eight more minutes, until the sauce has thickened a bit.
Serve over the cooked pasta, topped with parsley or cheese.