Tagliatelle Funghi Porcini (Egg Noodle Pasta with Porcini Mushrooms)

1 pound tagliatelle pasta, cooked al dente
2 tablespoons olive oil
¼ cup dried mixed or porcini mushrooms, soaked in 2 cups
hot water
1 cup fresh porcini mushrooms, thinly sliced
1 clove garlic, finely minced
2-3 teaspoons parsley, finely minced
2-3 tablespoons white wine (semi-sweet)
1 tablespoon butter
1 teaspoon salt
½ teaspoon white pepper
Optional: grated parmesan cheese



Cook pasta according instructions. Remove hydrated mushrooms from hot water. Reserve seasoned water or mushroom juice. Chop mushrooms in small pieces. In a large sauce pan, heat olive oil. Add dried mushrooms and fresh minced mushrooms to hot oil. Add garlic and 1 cup of mushroom juice and white wine. Sauté for 1-2 minutes. Season with salt and pepper. Add pasta, remaining mushroom juice, and butter. Add parsley. Mix and serve. Top with parmesan cheese, if desired