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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 or paper towels, and drain the mushrooms.
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4
Squeeze the mushrooms over the strainer to extract all the flavorful juices.
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5
Then rinse the mushrooms, away from the bowl with the soaking liquid, 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
Measure out 1 cup of the soaking liquid and set aside.
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9
Heat the olive oil in a large, heavy, nonstick skillet over medium heat and add the onion or shallots.
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10
Cook, stirring often, until tender, about 5 minutes.
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11
Turn up the heat to medium-high and add the fresh mushrooms.
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12
Cook, stirring often, until they begin to soften and sweat, about 5 minutes.
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13
Add the garlic and salt to taste, stir together for about 30 seconds, then add the reconstituted dried mushrooms and the wine and turn the heat to high.
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14
Cook, stirring, until the liquid boils down and glazes the mushrooms.
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15
Add the herbs and the mushroom soaking liquid.
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16
Bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant.
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17
Turn off the heat, stir in some freshly ground pepper, taste and adjust salt.
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18
Bring a large pot of water to a boil and salt generously.
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19
Fill a bowl with ice water.
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20
Add the spinach to the boiling water and blanch for 20 seconds only.
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21
Remove with a skimmer and transfer to the ice water, then drain and squeeze out water.
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22
Chop coarsely and add to the mushrooms.
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23
Reheat gently over low heat.
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24
Bring the water back to a boil and cook the pasta al dente following the timing suggestions on the package.
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25
If there is not much broth in the pan with the mushrooms and spinach, add a ladleful of pasta water.
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26
Drain the pasta, toss with the mushrooms and spinach, add Parmesan to taste, and serve at once.
