Mushroom & Asparagus Pasta With Tomato Cream Sauce

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3/4 pound mixed variety of mushrooms, such as maitake, cremini, shiitake, chanterelle or oyster

1/4 to 1/2 ounce dried porcini, soaked at least 30 minutes in hot water

1 pound asparagus (see Note)

2 tablespoons olive oil + more as needed

1/2 medium onion, cut into small dice

2 teaspoons minced garlic

2 tablespoons unsalted butter

-- Kosher salt and pepper to taste

1 tablespoon Amontillado sherry

1 teaspoon minced thyme

3 cups low-sodium chicken or vegetable broth

1 cup heavy cream

2 tablespoons tomato paste

1 teaspoon minced marjoram

-- Squeeze of lemon juice as needed

8 ounces fusilli, rotini or penne, cooked according to package directions

-- Fresh Parmigiano-Reggiano shavings

-- Chopped parsley, for garnish (optional)

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