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Soak the porcini in 3 cups hot water until very soft, about 30 minutes. Coat a large wide saucepan generously with olive oil and bring to medium-high heat. Add the onion and red pepper and season with salt; cook until the onion is soft and aromatic, 8 to 10 minutes. Add the garlic and cook for 2 to 3 minutes more. Add the fresh mushrooms, season with salt, and saute until soft, 8 to 10 minutes. Add the wine and continue cooking until reduced by half, 5 to 6 minutes more. Using your hand, scoop the porcini out of the soaking water, being careful not to disturb the wateryou want the crud to stay settled. Put the porcini in a food processor, ladle in about 1/2 cup of the soaking liquid, and puree to a very smooth paste. Add the porcini paste, 2 cups of the porcini water, and 1 cup of the stock to the pan; toss in the thyme bundle and the bay leaf. Taste and season with salt if needed. Bring the liquid to a boil (BTB) and reduce to a simmer (RTS). Simmer for 25 to 30 minutes, adding more stock if needed; this sauce should be saucy but not soupy. Remove the thyme bundle and bay leaf before serving. Serve tossed with pasta or gnocchi or over polenta.
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Grow shiitake on a log — fresh shiitake in your kitchen
The original fermentation manifesto — accessible, inspirational
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting
Adjustable stand — hold cookbook or tablet at eye level while cooking