Pantry Spaghetti with Wild Mushroom Sauce*

Directions

1. Place mushrooms in glass measuring cup. Cover with hot water and let soak for 15-20 minutes, until very soft. Line a small strainer with cheesecloth or a coffee filter and strain mushrooms, reserving 1/4 cup liquid. Rinse mushrooms thoroughly, pat dry, and coarsely chop.
2. In large skillet, heat olive oil over medium heat. Add garlic, dry herbs, and mushrooms; cook for 2 minutes. Add tomatoes and reserved mushroom liquid, pepper, and salt. Once tomatoes start to bubble, reduce heat and simmer for 15-20 minutes.
3. Meanwhile, cook pasta according to package directions. Drain pasta reserving 1/2 cup of pasta water. Toss pasta with sauce adding pasta water, as needed, for desired consistency. Stir in Parmesan.
4. Look for packaged dry mushrooms in the produce department.