1 small pouch dried porcini mushrooms, a handful
2 fresh bay leaves
2 1/2 cups water
About 2 tablespoons EVOO – Extra Virgin Olive Oil
5 tablespoons butter, divided
6 portabella mushroom caps, wiped clean and thinly sliced
Salt and pepper
2 shallots, chopped
4 cloves garlic, finely chopped
2 tablespoons finely chopped thyme
2 round tablespoons flour
1/3 cup dry sherry or Marsala
1 pound egg tagliatelle or other egg noodles
Finely chopped parsley
1/2 cup heavy cream or sour cream
A few grates of nutmeg