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1
Trim the very end of the stems of the mushrooms. Clean the mushrooms using a damp paper towel on their caps and stems, if needed. If you're using very small mushrooms or chantarelles, leave them whole, but if using porcini or button mushrooms, slice them finely. If using dried porcini, let them steep for 15 minutes in freshly boiled water (see note). Put a pot of salted water on to boil for the pasta.
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2
Heat the olive oil in a pan over low heat and add the garlic clove. Allow the oil to infuse with the garlic, stirring occasionally for 3 minutes, but don't let it burn.
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3
Peel the skin off sausage and crumble into the pan. Turn the heat up to medium and cook, stirring occasionally, until golden on all sides.
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4
Add the mushrooms to the pan and continue cooking over medium, stirring occasionally, for 5-7 minutes or until the mushrooms are tender.
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5
Ideally you want to put the pasta in the water to boil around now-look at the pasta's package for the cooking time and take off 1 minute (you want it al dente, as it will continue to cook in the mushroom sauce).
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6
Add the white wine or water (if using dried porcini, you can add them here, along with their liquid at this point) and continue simmering, allowing the alcohol to cook off for 5 minutes.
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7
Add the olives, stir through the cream, and let cook 2 more minutes. Remove from the heat. If your timing is right, the pasta will be just about ready so keep the sauce warm by covering it with a lid.
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8
Drain the pasta, reserving about 1/4 cup of the water, if needed, to help loosen the sauce. Add the pasta directly to the boscaiola sauce. Toss to coat evenly, then immediately distribute into shallow bowls and serve with some grated Parmesan cheese, if desired.
