A perfectly wintry, woodsy pasta.
6 slices thick-cut smoked bacon , cut into thin strips
1 pound mixed fresh cultivated and wild mushrooms, such as cremini, shiitake, maitake, hedgehog, or oyster, woody ends trimmed, thinly sliced1 teaspoon minced fresh thyme leaves 1 can peeled whole tomatoes and their juices, crushed by hand or coarsely puréed with an1/4 cup minced fresh parsley leaves and tender stems In a small heatproof bowl or measuring cup, combine dried porcini mushrooms with white wine and microwave until wine is steaming-hot.
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