Steep dried morels in 1 cup boiling water. Meanwhile, in a large saute pan, brown onions and garlic in oil. When the garlic is golden, remove and discard.
Add sliced mushrooms to pan and saute until tender. Cook pasta in a large pot of boiling salted water. Add mushrooms mix and their liquor to sliced mushrooms and simmer for 3 minutes.
Add a handful of chopped Italian parsley. When pasta is almost cooked, transfer it, along with 1 to 2 cups of the pasta cooking water, into the mushroom pan.
Cover and simmer an additional 3 minutes.
Season with salt and pepper. • 2 tbsp. olive oil • 2 cloves garlic • 1 small onion, finely chopped • 1 to 2 lb. domestic mushrooms, sliced • Italian parsley, chopped • 4 dried mushrooms mix • Salt • Pepper • 1 to 2 lb. pasta cooked molto al dente • 1 cup of water • Parmesan cheese
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