Whole-Grain Penne with Mushrooms and Herbs

Water

1 ounce dried porcini mushrooms

3 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 pound assorted fresh mushrooms, such as cremini, oyster, chanterelle and/or portobello, thinly sliced

1 cup no-salt-added beef broth or vegetable broth

1 tablespoon fresh chopped thyme

½ teaspoon salt, plus more as needed

¼ teaspoon freshly ground black pepper, plus more as needed

12 ounces whole-grain dried penne

¼ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

¼ cup chopped flat-leaf parsley

Boil a kettle of water.

Put the porcini mushrooms in a small bowl and cover with about 1 cup of boiling water. Allow to sit for 30 minutes, then drain, reserving the liquid. Chop the rehydrated mushrooms.

Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 8 minutes. Add the garlic and cook for 1 minute, then stir in the fresh mushrooms; cook for about 10 minutes or until they have released their moisture.

Add the broth, the rehydrated, chopped porcinis and their soaking liquid, the thyme, ½ teaspoon of salt and ¼ teaspoon of pepper. Increase the heat to medium-high; once the liquid starts to boil, reduce the heat to medium-low; cook for 20 minutes, until the liquid has reduced to form a slightly thickened sauce.

Meanwhile, bring a large pot of water to a boil over medium-high heat. Add a generous pinch of salt, then the pasta. Cook according to the package directions. Drain.

Return the pasta to the pot; add the mushroom sauce and the ¼ cup of parmesan cheese, tossing to incorporate. Taste, and season with more salt and/or pepper as needed. Divide among individual wide, shallow bowls. Garnish with parsley and more cheese.

Serves six.

Cook's note: The dish can be refrigerated for up to 3 days. Reheat over low heat with a little added water or broth.

Nutrition values per serving: 320 calories, 13 g protein, 49 g carbohydrates, 10 g fat (2 g saturated), 0 cholesterol, 290 mg sodium, 8 g fiber, 5 g sugar.

Ellie Krieger for The Washington Post