Wild Mushroom Spaghetti

This is kind of a "grown-up" recipe, but if you have kids that will do mushrooms IT IS WONDERFUL! (From Racheal Ray's Big Orange Book)

*This serves 1 person so just multiply the recipe by 4 for 4 servings, etc.)*
Ingredients:
Salt
1/4 lb. whole wheat spaghetti
1/2 lb. mixed mushrooms such as shiitake, cremini, or any that catch your eye.
1/4 c. EVOO
1 leek
2 garlic cloves, finely chopped
Black Pepper
1 tbsp. finely chopped fresh thyme
1/2 c. dry white wine ( I have used white grape juice and white wine vinegar as a sub)
2 to 3 tbsp. heavy cream
Grated Pecorino Romano cheese, for topping

Bring a pot of water to a boil for the pasta. Salt the water, add the pasta, and cook to al dente.
Drain the pasta.

Wipe the mushrooms clean with a damp towel. Remove and discard the woody stems. Thinly slice the mushrooms.

Heat the EVOO in a large deep skillet over medium high heat. Add the mushrooms and cook until deeply golden, 7 to 8 minutes.

While the mushrooms cook, halve the leek lengthwise. Cut off a couple of inches of the tough tops and trim off the root end. Thinly slice the leek then wash in a large bowl of cold water, swishing the leeks vigorously and separating all the layers to free the grit. Let the leeks stand in the water for 1 minute, then scoop them out and dry on a clean kitchen towel. Pour out the gritty water and wipe down your cutting board.

Add the leeks to the mushrooms along with the garlic and season with salt and papper and thyme. Cook for 3 to 4 minutes more, then add the wine. Cook for 30 seconds to reduce the wine a bit, then stir in the cream and heat through. Add the drained pasta to the mushroom mixture, toss to coat with the sauce, and adjust seasonings to taste. Top with grated cheese.