Porcini Mushroom Pasta

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 3 garlic cloves, minced
• 1/2 onion, chopped (or two shallots)
• 1 tablespoon fresh thyme leaves
• Kosher salt and freshly cracked black pepper
• 1 ounce dried porcini mushrooms
• 6-8 ounces other mixed mushrooms, cleaned and sliced
• splash white wine
• Porcini soaking liquid
• Zest from half a small lemon
• 1/3 cup freshly grated parmesan
• 1/3 cup freshly chopped flat leaf parsley
• 3/4 pound linguine

1. Cover porcini with 1 cup of very hot water, let soak 20-30 min. Drain, but save the soaking liquid.
2. Saute garlic and onion in olive oil and butter in a large skillet over medium heat until softening, about 5 minutes. Add thyme leaves and stir for 30 seconds. Add the porcini and mixed mushrooms. Season with salt and pepper. Saute on medium high heat for 5-8 minutes, until mushrooms are softening and have given up their liquid.
3. Deglaze with a splash of white wine, let wine burn off. Add the porcini soaking liquid and saute/reduce until most of the liquid is gone, about 8 minutes. Zest half a small lemon into the mushrooms.
4. Meanwhile cook the pasta in salted water, reserve some of the pasta cooking liquid.
5. When the pasta is al dente, toss with the mushroom mixture, blanket with parmesan (I often use more than 1/3 cup, hehe), adding some of the pasta cooking liquid if necessary. Top with parsley.

olive oil, unsalted butter, garlic, onion, thyme, kosher salt, porcini mushrooms, mixed mushrooms, white wine, porcini soaking liquid, lemon, freshly grated parmesan, flat leaf parsley, linguine

Taken from food52.com/recipes/16062-porcini-mushroom-pasta (may not work)