5 to 6 dried shiitake mushrooms (or button mushrooms)
1 pound uncooked linguine
1 tablespoon olive oil
4 cloves garlic, minced
1/2 cup dry white wine
1 cup whipping cream
In a small bowl, cover shiitakes with 1 1/2 cup boiling water. Let stand 30 minutes to re- hydrate. Drain mushrooms, reserving water. Chopping the mushrooms, and place between paper towels to dry. If using button mushrooms, slice mushrooms and saute with 1 tablespoon of olive oil. Salt to bring out the excess water. Drain and set aside.
Meanwhile, prepare linguine according to package directions; drain and keep warm
In a large skillet, heat olive oil over medium high heat. Add garlic and coat stirring, 1 minute or until fragrant but not brown. Carefully add wine and simmer until reduced by half. Add mushroom water and reduce again by half. When the water level gets low, turn heat down significantly. Add mushrooms and cream; reduce until desired consistency. Add cooked linguine and toss to coat. Sprinkle Parmesan cheese on top.