1

Place the porcini mushrooms in a small bowl, add ¾ cup boiling water, and let sit 30 minutes. Strain; coarsely chop mushrooms; set aside. Pour liquid through a coffee filter to strain; set aside.

2

Place wok over high heat; add olive oil. When hot, add shallot and garlic; sauté 1 minute. Add reserved porcini mushrooms, wild mushrooms, thyme, oregano, salt and pepper; cook, stirring constantly, until softened and lightly browned, about 6 minutes. Add Madeira wine, reserved porcini soaking liquid, and broth; cook until liquid is reduced by half, about 4 minutes. Remove from heat.

3

Meanwhile, bring a pot of water to a boil over high heat. Add pasta; cook until al dente. Drain; add to mushroom sauce with spinach. Stir until combined and spinach is wilted.

4

Serve immediately.