1.Place the porcini in a small heatproof bowl; cover with ½ cup (125ml) boiling water. Stand for 10 minutes. Drain porcini over a jug; reserve liquid. Coarsely chop porcini.
2.Melt the butter in a large frying pan over high heat. Add mushrooms, cook over high heat for about 8 minutes, stirring occasionally, until golden brown. Add garlic; cook, stirring, for 1 minute or until fragrant.
3.Add porcini and the reserved liquid then cream. Bring to the boil; reduce heat, simmer, uncovered, for about 5 minutes or until sauce thickens slightly. Stir in parmesan; season to taste with salt and freshly ground black pepper.
4.Meanwhile, cook pasta in a large saucepan of boiling salted water, uncovered, until just tender; drain. Add the pasta to the mushroom mixture in the pan with half the parsley; toss gently to combine.
5.Serve topped with remaining parsley and extra parmesan.
Not suitable to freeze or microwave.Note