Soak the porcini

Cup of Yum
1. Place dried porcini in a bowl, cover with 1 cup hot water. Let sit 20–30 min.
2. Strain through a fine sieve or coffee filter to remove grit. Reserve the liquid.
3. Chop the rehydrated porcini finely.

Sear the mushrooms

1. Heat 2 tbsp olive oil or butter in a large skillet over high heat.
2. Add the fresh mushrooms in a single layer. Don’t stir for the first 2–3 minutes. Once browned, stir and continue until well caramelized.
3. Season with salt and pepper. Remove half and set aside.

Build the flavor base

1. Lower the heat to medium.
2. Add shallots and garlic to the pan with the remaining mushrooms.
3. Add chopped porcini and stir for 2–3 minutes.
4. Deglaze with Marsala wine and reduce by half.

Make it saucy

1. Add the miso paste, reserved soaking liquid, and stock. Simmer gently for 5–10 minutes to reduce slightly.
2. Blend this mixture (immersion blender or upright blender) until smooth.

Finish the sauce

1. Return the sauce to the pan. Add the reserved seared mushrooms.
2. Stir in 1 tbsp butter for silkiness.
3. Season with salt and pepper.
4. Add fresh thyme or parsley.

Cook and combine

1. Cook rigatoni in salted water until al dente.
2. Reserve ½ cup pasta water, then drain.
3. Add pasta to the sauce, tossing over medium heat.
4. Add pasta water a little at a time until the sauce clings beautifully.

Serve

1. Plate with grated Parmigiano and more herbs. Drizzle with good olive oil if desired.