Spinach Spaghetti with Cream, Dried Porcini, Fresh Portabellos and Lots of Parsley

Over the holidays I procured over a pound of dried porcini mushrooms - possibly my favorite cooking secret. I came back to New York this week, excited to make one of my favorite pasta dishes! I had some spinach spaghetti on hand so decided to try it out. The sauce was super simple to make.
First I sauteed some onion in butter and olive oil, then added in the sliced mushrooms. After cooking the mushrooms super briefly I took them out of the pan. Put the pan back on the heat, poured in some cream, a little bit of vegetable broth and a few spoonfuls of my porcini powder. When the pasta was ready, I mixed the mushrooms back in and threw in a toooonnnn of parsley. On the side, (sadly no pictures) I made a super sour salad with sherry vinegar, dijon and olive oil. It was a nice hearty meal.

The last picture looks kind of weird, but I thought I should include it anyways.

P.S. Sorry about the ugly lighting in these pictures. Unfortunately my kitchen does not get nearly as much light as it does in Topanga.