4 shallots
4 garlic cloves
1 pkg. dried porcini mushrooms, soaked in 1 c. water for 1 hour
2 shallots, minced
1/2 lb. wild mushrooms, i.e. oyster, shitake, etc., cut in lg. slices
Fresh Italian parsley, minced
Fresh marjoram, minced
Italian parsley sprigs
Fresh savory sprigs
Radish sprouts
1/2 lb. Japanese Buckwheat noodles (cha soba) or angel hair

Place the shallots and garlic cloves on a baking sheet and place in a 350 degrees oven for 10 minutes. When cool enough to handle, pop the cloves out of their skins.

Drain the dried mushrooms and chop. Sieve the soaking liquid and puree with roasted shallots and garlic cloves in a food processor along with a few Italian parsley and savory leaves. Salt and pepper to taste.

Cook the noodles until barely tender in a large pot of boiling salted water, then drain well.

Cook the shallots in a Silverstone pan until soft. Add the dried and wild mushrooms and toss until soft over very high heat. Remove some of the wild mushrooms and set aside for garnish (variation below). Add the sieved poaching liquid and reduce slightly. Stir in the minced Italian parsley and savory and salt and pepper to taste.

Mix the noodles with some of the sauce. Divide the pasta among 4 heated plates in a "nest" fashion. Spoon additional sauce over, arrange mushroom slices attractively and garnish with Italian parsley and savory sprigs and optional radish sprouts. Makes 4 servings.

VARIATION: Instead of reserving some of the cooked, sliced mushrooms for garnish, use an additional 1/4 pound whole wild mushrooms sauteed in the same manner and use these as a garnish.