1 oz. dried porcini mushrooms
1 lb. mushrooms
1/2 lb. fresh shitake mushrooms
1 garlic clove
1/2 (16 oz.) pkg. linguine
Salt
1/3 c. olive or salad oil
2 tbsp. parsley, chopped

About 1 hour before serving: Place dried porcini mushrooms in small bowl. Pour 1 1/4 cups boiling water over porcini mushrooms; let stand 30 minutes. Slice the other two varieties of mushrooms, discarding the tough stems of shitake mushrooms. Mince garlic. After porcini mushrooms have soaked for 30 minutes, drain and reserve soaking liquid. Rinse porcini mushrooms to remove any sand; squeeze dry and mince. Mushroom-soaking liquid may be sandy; let liquid stand awhile until sand settles to bottom. Then, carefully pour 2/3 cup clear mushroom-soaking liquid into measuring cup; discard remaining liquid. Prepare linguine as label directs, using 2 teaspoons salt in water.

Meanwhile, in 12 inch skillet over medium-high heat, in hot olive or salad oil, cook minced garlic 30 seconds. Add both kinds of sliced mushrooms to skillet; cook, stirring occasionally, until mushrooms are golden brown and liquid evaporates. To mushrooms in skillet, add minced porcini mushrooms, mushroom-soaking liquid, chopped parsley, and 3/4 teaspoon salt. Over high heat, heat to boiling; cook 1 minute. Drain linguine; place on platter. Spoon mushroom sauce over linguine on platter; toss to serve. Makes 4 main-dish servings.

Each serving: About 450 calories, 19 grams fat, 0 milligrams cholesterol, 480 milligrams sodium.