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1
Place the dried mushrooms in a Pyrex measuring cup and pour on 2 cups boiling water.
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2
Let soak 30 minutes while you prepare the other ingredients.
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3
Place a strainer over a bowl; line it with cheesecloth, a coffee filter or paper towels; and drain the mushrooms.
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4
Squeeze the mushrooms over the strainer to extract all the flavorful juices, and measure out 1 1/2 cups of the broth.
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5
Rinse the mushrooms, away from the bowl with the broth, until they are free of sand.
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6
Squeeze dry and set aside.
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7
If very large, chop coarsely.
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8
Begin heating a large pot of water for the pasta.
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9
Heat the olive oil in a large, heavy nonstick skillet or saucepan over medium heat, and add the shallot.
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10
Cook, stirring for a few minutes, until tender, and add the fresh mushrooms and salt to taste.
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11
Cook, stirring often, until the mushrooms begin to soften and to sweat, about five minutes.
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12
Add the garlic, and continue to cook the mushrooms, stirring often, until they have softened a little more, about two minutes.
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13
Add the reconstituted dried mushrooms, the wine and rosemary (or thyme), and turn the heat to high.
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14
Cook, stirring often, until the wine evaporates and the pan is almost dry, five to 10 minutes.
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15
Stir in the mushroom broth.
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16
Bring to a simmer, and cook over medium heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick and gravy-like, about 20 minutes.
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17
Taste and adjust salt and pepper.
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18
Remove from the heat, and keep warm.
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19
When the pasta water comes to a boil, salt generously and add the baby broccoli.
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20
Blanch for five minutes, until tender but still bright.
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21
With a slotted spoon or skimmer, transfer to the pan with the mushrooms.
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22
Add the pasta to the boiling water.
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23
Cook al dente, until firm to the bite, following the directions on the package but checking a minute or two before the end of the designated cooking time.
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24
(Note that some egg noodles, such as Al Dente Pasta, take only three to four minutes).
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25
Add a ladleful of pasta cooking water to the mushrooms and baby broccoli, drain the pasta, and toss with the mushrooms and broccoli in a large pasta bowl or in the pan.
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26
Serve at once, passing Parmesan at the table.
