Linguine with Shiitake Mushrooms

Bring a large pot of water to a boil and prepare pasta.

Cover the dried mushrooms with 1 ½ cups boiling water and let them stand until they have softened, about 20 minutes. Run your fingers over the underside of the caps and around the stems to loosen any sand and grit; then squeeze them dry, saving the soaking liquid. Cut off the stems, set them aside, and slice the caps into thin strips. Strain the soaking liquid through a strainer lined with a paper towel or a coffee filter, and set it aside. Wipe or brush the fresh mushrooms if they are dirty, and remove the stems that are tough and rubbery. Thinly slice the caps.

Slowly heat the cream in a small saucepan with the stems from both the dried and fresh mushrooms, the onion, thyme, and bay leaf. Bring the cream to a boil; then turn off the heat, cover, and set aside to steep for 20 minutes.

After the cream has steeped, heat the oil and the butter in a sauté pan. Add all the mushrooms, and sauté over high heat for 3 to 4 minutes. Lower the heat, season with salt and freshly ground black pepper, add the garlic, and cook another 1 or 2 minutes, stirring constantly. Add the mushroom soaking water and let it cook with the mushrooms until it is reduced by half. Then pour the cream through a strainer into the pan, bring to a boil, and reduce for 30 seconds.

Salt the boiling water and cook the pasta, scoop it out, and add it to the pan along with the fresh herbs. Turn the pasta over in the sauce several times to coat it well; then serve it garnished with additional milled pepper.