To prepare the sauce, hydrate a generous handful of dried porcini mushrooms in warm water for ten minutes. Melt a teaspoon butter in a skillet and add porcini mushrooms and a few splashes of white wine. Keep the sauce warm on a low setting.
Cook the pasta. Use the extra water from hydrating the mushrooms as a part of the water you will cook the pasta. When the pasta has almost finished cooking, add minced fresh parsley to your mushroom sauce.
Serve the pasta and sauce together, sprinkle with Parmesan cheese.
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