This recipe works well with a fresh pasta, a dried egg noodle or a simple cheese ravioli.
1/2 cup dried porcini (buy the cheaper broken bits, you want the porcini in smaller pieces)
1 small onion, minced
2 cloves garlic, minced
3T heavy cream
1 T finely chopped parsley
2T butter and 2T olive oil
About an hour before you plan on serving this dish, soak the porcini in cold water.
When you are ready to prepare the dish, drain the porcini but reserve about 3-4T of the liquid.
Melt the butter over low heat and combine with the olive oil.
Add the onions and gently soften. At this point, your water should be boiling for the pasta.
Add the porcini, with the water and the garlic and gently simmer while the pasta cooks.
Remove from heat and add the cream.
Drain the pasta and add to the porcini sauce pan.
Plate the pasta and finish with a bit of the parsley.