Arrange 1 pound fresh oyster mushrooms to dry in airfryer at 100F degrees for 4 hours. To smoke, add metal cup of smoking hardwood, light hardwood under oven broiler, blow out flame. Smoke 30 minutes while drying.

Plump the dried mushrooms: in deep skillet, put cold water and mushrooms, add noodles, bring to boil, simmer till done, 20 minutes, drain. Save 1 cup cooking liquid to make porcini mushroom broth in glass measuring cup in microwave, 3 minutes. Separate the mushrooms from the noodles. Keep warm on serving platter.

Make the sauce: in deep skillet, melt Tbs butter, sautee the shallot, garlic and thyme, add 2 Tbs butter, sautee the mushrooms, seven minutes. Add the wine, scrape the bottom till clean with wooden spoon. Add the mushroom broth, miso, worchester sauce, simmer till viscous. Stir in yoghurt. Add noodles back to sauce, simmer to let them absorb the delicious creamy flavors, top with grated parmesan cheese or crushed cashew nuts, decorate with chopped fresh cilantro, serve.

Optional: instead of buying fresh oyster mushrooms in season at the farmers market, you can buy an oyster mushroom growing kit online, year round, for indoor growing. Takes ten days to grow, four or eight portions, delicious, inexpensive, and fun.