Spaghetti with Porcini Mushrooms

Now that Halloween is behind us, and taking a breather from contacting all the award participants, I can now start posting some of the dishes that I have made in the past week. You will be seeing a lot more vegetarian dishes, since my son and daughter-in-law have become vegetarians, with their on-again, off-again...OK, lets eat some meat...special occasion excuses, so now it's official once more. As for me, I make vegetarian dishes at least twice or 3 times a week and the rest of the week it's usually chicken, anyway. Once in a while beef, or pork, which is rarely. This porcini mushroom comes from Italy, in a small packet. When my daughter visits once a year, all I ask of her is to bring me Italian spices, and porcini mushrooms. All you do to reconstitute the dried mushrooms, is to put them into a small pot, fill it up with water, let it come to a boil, leave it alone to cool the water...do not use for at least one hour, or just put it into a mason jar with the liquid, which is so important, and use it within a few days, or so...all of it, or some of it. It has a nice woodsy flavor, and it is oh so rich, and oh so very expensive, if you can even buy it! The broccoli florets was an (option) which was steamed and added in there at the end.

...I forgot to include in my Halloween "show& tell" dear departed grandma Fran, and Grandpa Ronny (comment from my 4yr old granddaughter)
...OK enough of that. My recipe to follow, the way I made the porcini with the spaghetti...some of you that do not like the broccoli, just ignore it. 

Spaghetti with Porcini Mushrooms

1 small packet of dried porcini mushrooms (about 1 cup dried)

1 onion chopped

3 Tbsp extra virgin olive oil

3 cloves garlic minced

1 cup tomato sauce

salt and pepper to taste

small amount of dried red pepper flakes

1 jalapeno seeded and sliced thin (optional)

few leaves of fresh basil

1 cup liquid from porcini mushrooms

1 cup porcini mushrooms that have been boiled and soaked in water

1 lb. dry spaghetti (save 1 cup water, from the cooked pasta)

In a medium saucepan, add water about halfway, empty the dried mushrooms and let it come to a boil. Do not boil any longer, just let the mushroom soak in the liquid, let it cool down, and save in a medium mason jar with a lid, with liquid. You should end up with about 2 cups of mushroom. Do not discard the liquid, you will need it in the cooking process.

In the meantime boil the water for the spaghetti, and cook according to directions. In a large skillet, saute onions, jalapeno and garlic till onions are nicely wilted, add the mushrooms, and the liquid from the mushrooms, the salt and pepper, and the basil. Let the liquid cook down for a few minutes, until you see it thickening. Add the tomato sauce, and let it cook until the sauce thickens You can add steamed broccoli florets to fold into the sauce at this time. (optional) Serves 4.