1. Wash the dried mushrooms and soak them in 1 cup of hot water for 30 minutes.
2. Drain and reserve the water. Discard the stalks of mushrooms and chop the caps.
3. Heat 3 Tbsp of butter in a fry pan.
4. Add celery, onion and carrot. Cook stirring for 2-3 minutes.
5. Add bay leaf, thyme and tomato.
6. Add the reserved mushroom liquid and � cup of water. Add salt and pepper.
7. Cover and simmer till the vegetables are soft and the tomatoes are pulpy.
8. Mix flour with remaining butter and add to the sauce. Simmer for 3 more minutes.
9. To make the paneer balls, grate the paneer and mix with mashed potato, salt, pepper, chili flakes and oregano.
10. Soak bread slices in water for a minute.
11. Squeeze out the excess moisture and mash the bread.
12. Add it to the paneer mixture. Mix well.
13. Shape walnut size of balls with paneer mixture and deep fry in hot oil till golden brown. Drain on paper towels.
14. Cook spaghetti as directed on the pack.
15. Divide between two plates. Arrange paneer balls on it.
16. Pour the hot sauce on top and serve immediately.

Serves:2