First meal down and done. Made fresh pasta with porcini powder, OMG! Sauce was dry fried fresh porcinis until golden and just starting to exude liquid, then added butter and chopped garlic, cooked for a couple of minutes, added white wine to cover bottom and deglaze, cooked down a bit then added cream, heated to boiling and added just drained cooked pasta, cooked for a few minutes until silky sauce, sprinkled with very, very light lemon juice, topped with shaved truffle and parm. I am so full can hardly walk, can't believe Craig finished his bowl.
On to the next one. This has become my second favorite meal, topped only by stone crab claws, caesar salad and champagne.
I am, however, adding porcini powder to any pasta I make from now on that is going to have a mushroom sauce on it.