FOR 4 SERVINGS:

• 1 lb. penne pasta
• 3-1/2 oz. dry porcini mushrooms or 14 oz. fresh porcini mushrooms
• 4 tbs. cream
• 3-1/2 oz. Parmigiano cheese
• 4 tbs. butter
• 2 tbs. parsley
• 1 garlic clove
• salt and pepper
• oil

Soak the dry mushrooms for approximately one-half hour. If using fresh mushrooms, chop finely without soaking. Fry the pressed garlic in oil and butter. Add the mushrooms, parsley, salt and pepper and cook for 20 minutes. Add the cream and mix until blended well. In the meantime, boil the pasta in slightly salted water until al dente. Drain. Add to the mushroom sauce and sprinkle with Parmigiano cheese. Serve immediately.