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1
Soak the dried mushrooms in very hot water until soft, anywhere from 5 to 15 minutes.
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2
When they are tender, remove the dried mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
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3
Set a large pot of water to boil for the pasta and salt it.
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4
Put a large skillet over medium-high heat, and add the olive oil and 2 tablespoons butter.
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5
When it is hot, add the garlic and onions; cook, stirring occasionally, until the onions begin to soften, 3 to 5 minutes.
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6
Add the fresh mushrooms and dried mushrooms when theyre ready, and cook until they give up their liquid and start to brown, at least 15 minutes.
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7
Add the white wine or mushroom-soaking liquid to the pot and cook, scraping up any browned bits from the bottom as the liquid starts to bubble.
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8
Meanwhile, cook the pasta until tender.
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9
Reduce skillet heat to low.
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10
Add remaining butter and the parsley, and stir to combine; sprinkle with salt and pepper.
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11
When the pasta is done, drain it.
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12
Add the pasta to the mushroom mixture, and toss until well combined.
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13
If the mixture is dry, add a little pasta water or mushroom-soaking liquid.
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14
If you like, garnish with Parmesan and more parsley.
