Turkey-Mushroom Spaghetti and Meatballs

Combine the dried mushrooms and boiling water in a bowl. Cover the bowl and set aside for the mushrooms to rehydrate.

Bring a large pot of salted water to a boil. Add the pasta and cook as directed until al dente. Drain well and drizzle with olive oil. Set aside and keep warm.

Heat the cooking oil in a skillet over medium heat. Add the onion and cook, stirring occasionally, until soft. Add the button mushrooms to the skillet. Cook, stirring occasionally, for 5 minutes.

Combine the ground turkey, bread crumbs, egg, salt, and pepper in a bowl. Mix until just combined (do not over work the meat). Add the mushroom mixture to the turkey and mix well.

Heat a large skillet over medium-high heat. Add the Madeira wine and bring to a simmer.

Form the turkey mixture into 1-inch meatballs and place in the simmering wine. Cover the pan and let the meatballs simmer for 5 minutes.

Remove the lid from the skillet and continue to cook until the wine has reduced by half.

Drain the liquid from the rehydrated mushrooms and add the liquid to the skillet. Coarsely chop the mushrooms and add to the skillet. Add the diced plum tomato and mix gently. Let the sauce simmer, stirring occasionally, for 5 minutes.

Stir the chopped parsley into the drained pasta. Reduce the skillet heat to low and add the cream to the sauce. Let heat for 1 minute (do not let the sauce boil once the cream is added).

Place the spaghetti on individual serving plates. Top with the meatballs and sauce. Garnish with additional parsley and grated Parmesan, if desired.