This is a wonderful mushroom base for any pasta that calls for mushrooms.

Personally this is a very nice start, but I really love mushrooms.

So here is what I do: I take two ounces of dried Porcini mushrooms and soak them in warm water for about 15 to 30 minutes, I then drain them and squeeze the extra water out of them and set them aside. I then take the water drained from the mushrooms and squeezed from the mushrooms and add that to my pasta water.

While the pasta is cooking I make a simple, light, tomato sauce with the sliced mushrooms and cherry tomatoes.

Generally I add some whole Porcini mushrooms preserved in extra virgin olive oil.

I don't have a name for this, but it has multiple layers of mushroom flavor.

This Porcini mushroom flavored pasta contains: Durum Wheat Semolina with wheat germ added, eggs, natural mushroom extract from Porcini Mushrooms (Boletus Edulis).

Cooks in about 7 minutes, serves 4.

250g (8.8 oz), made by Morelli Pasta of Italy.