Instructions: Bring 6 quarts water to boil and add 2 tablespoons salt.

Heat olive oil over medium heat in a 12- to 14-inch saute pan and add domestic mushrooms and dried porcini. Lower heat to low and simmer mushrooms 20 to 30 minutes, stirring occasionally until liquid is first released from domestic mushrooms and then starts to dry out. When liquid is all but gone, add cream, bring to boil, reduce by one third and remove from heat. Add thyme leaves and stir in.

Drop tagliatelle into boiling water and cook until tender yet al dente (about 1 minute). Drain in colander over sink and pour hot pasta into saute pan with mushrooms and cream. Place over heat and gently stir noodles until coated and still loose. If too dry, add hot pasta water a little at a time. When nicely coated, pour into heated pasta bowl and serve.

This recipe yields 4 servings.

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