Pour enough hot water over the dried mushrooms and boil, cover, turn off the heat, and steep until ready to incorporate into the sauce.

Sauté the garlic in the olive oil until it turns slightly golden.

Strain the reserved mushrooms, reserving the water, and add to the garlic.

Cook for about 3-4 minutes until they start to brown.

Add the white wine, thyme, marjoram, and parsley cook for a few minutes until the mushrooms turn brown and the wine has evaporated.

Cook the tagliatelle in the salted water. Add the pasta and butter to the pan with the mushrooms. Toss everything together over medium heat. Add reserved mushroom water if the mixture looks dry. Turn the heat high and add the cheese and cream; toss until you get a creamy consistency.

Serve immediately in warm bowls with finely grated Parmigiano cheese.

Serves 4

Note that pappardelle is a wider noodle, and tagliatelle is a thinner noodle. The difference is where they are used and found in Italy. Bologna and the Emilia Romagna region are noted for using tagliatelle in their sauces.