Dried porcini bring deep, earthy flavor to pasta and they're easy to work with once you know the routine. Soak them in warm water for 20-30 minutes until softened, then strain and save that soaking liquid — it's loaded with mushroom flavor you'll want to use, not toss.

• Chop the rehydrated porcini and sauté with garlic and butter or olive oil as your sauce base.
• Use the reserved soaking liquid to loosen a cream or butter sauce for tagliatelle, or stir into a risotto-style pasta.
• Finish with parmesan and a touch of thyme to round out the earthiness.
• For everyday cooking, 3 oz Dried Porcini Mushrooms (Cepes, Boletes), wildcrafted is a good size to keep on hand; if you cook with porcini often, the 1/2 LB Dried Porcini Mushrooms (Cepes, Boletes), wildcrafted gives you more to work with across several dishes.