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1
Cover the dried porcini mushrooms with 1 cup of boiling water and steep for 15 to 20 minutes.
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2
Remove the rehydrated mushrooms and set aside.
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3
Pour the remaining liquid through a fine-mesh sieve set over a bowl to catch any sand or dirt, and reserve the liquid.
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4
Finely dice the rehydrated mushrooms and set aside again.
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5
Set a large saucepan of water seasoned with 2 to 3 tablespoons salt over high heat.
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6
Meanwhile, in a large skillet over medium-high heat, melt the butter until foamy.
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7
Add the dried and fresh mushrooms to the skillet and saute until browned.
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8
Add the shallot, garlic and onion and season with salt and pepper.
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9
Cook until the onion is translucent, about 5 minutes, stirring occasionally.
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10
Add the dried mushroom broth and the cabbage to the pan and season lightly.
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11
Reduce the heat to low, cover the skillet and cook until the cabbage is tender, 7 to 8 minutes.
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12
Meanwhile, add the pasta to the boiling water and cook until al dente, 7 to 8 minutes.
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13
Place a colander in the sink and drain the pasta.
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14
Toss several times to cool, then set aside.
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15
While the pasta cools, add the cream and thyme to the cabbage mixture, and cook until the liquid is reduced in volume and slightly thickened.
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16
Add the cooked pasta to the skillet and toss until well coated.
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17
Transfer to serving bowls and garnish with Parmigiano-Reggiano.
