In a small heatproof bowl, cover the porcini mushrooms with the boiling water and set aside.
Bring a large covered pot of water to a rapid boil. While the water heats, saute the onions in the olive oil in a heavy skillet for 10 minutes or until translucent. Add the fresh mushrooms and the 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. 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 cheescloth. When the sauting mushrooms begin to soften, add the porcini. Stir in the flour and then the strained porcini liquid, the wine, and the soy sauce. Simmer on med-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
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