Instructions: In a small bowl, cover the porcini mushrooms with the boiling water.

Bring a large pot of water, covered, to a rapid boil. While the water heats, saute the onions in the olive oil in a heavy skillet or saucepan (see note) for 10 minutes, until translucent. Add the fresh mushrooms, marjoram, sage and a dash of salt. Continue to saute, stirring often.

When the water boils, stir in the pasta, cover and return to a boil.

Then uncover the pot, and cook until the pasta is al dente, tender but firm to the bite.

Meanwhile, drain the porcini mushrooms, reserving the liquid. Thoroughly rinse the porcini to remove any grit. Strain the reserved liquid through a paper coffee filter or cheesecloth. Add the porcini to the sauteing mushrooms when they begin to soften. Stir in the flour and then the strained porcini liquid, the wine, and the soy sauce. Simmer on medium- high heat, stirring, until the sauce thickens.

Serve the drained pasta in warmed bowls, topped with the sauce, parmesan or romano cheese, and black pepper.

Note: Do not use aluminum or iron cookware for this recipe. The acids in the ingredients could react with the metal, giving the food an off-taste.

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