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1
Trim and clean the mushrooms; cut the caps into slices and the stems into small chunks.
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2
Combine in a medium skillet with 1 clove of the garlic, crushed and peeled, the thyme, the olive oil, and some salt and pepper.
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3
Cook over sufficiently low heat so the mixture bubbles but the mushrooms do not brown.
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4
Continue to cook, stirring occasionally, until they are quite shrunken in size and appear firm, 30 to 45 minutes.
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5
Turn off the heat and remove with a slotted spoon, leaving the oil in the skillet.
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6
(At this point you can pause for several hours before resuming cooking.)
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7
Bring a large pot of water to a boil for the pasta and add salt.
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8
If youre using the porcini, soak them in hot water to cover for a few minutes so they soften, then drain, trim, and slice.
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9
Mince the remaining garlic.
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10
Turn the heat under the oil to medium and add the garlic, portobellos, and drained porcini.
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11
Cook, stirring occasionally, until the garlic begins to color, about 5 minutes; add the tomato and raise the heat to medium-high.
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12
Cook, stirring occasionally, until the tomato breaks up and becomes saucy, about 15 minutes.
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13
Meanwhile, cook the pasta until tender but not mushy.
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14
Taste the sauce and adjust its seasoning.
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15
When the pasta is done, drain it, toss with the sauce, top with Parmesan, and serve.
