I've said it before and I'll say it again: I have the palette of a peasant. I would happily never eat a truffle for the rest of my life, ditto caviar, saffron and super-fatty tuna.
On the above basis, porcini are a mushroom I feel entirely ambivalent about. However I had a demanding vegetarian round for dinner (so many vegetarian friends at the moment, need to rectify) and a handful (13g to be precise) of very out of date dried porcini to use up.
Anyway, the following is very loosely based on a recipe in the River Cafe little pasta book - but I took huge liberties, as follows: I soaked the above 13g in around 50ml of water for about an hour, after which they looked a little perkier.
Fusilli worked well - the creamy tomato sauce clinging to the spirals and the mushroom and tomato pieces providing nice little interludes. Fusilli's such a friendly pasta. It lets your teeth meet in the middle like a dental high five.