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.
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to New Times Broward-Palm Beach's mission. Make a financial contribution or sign up for a newsletter, and help us keep telling South Florida's stories with no paywalls.
Support Our Journalism
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