Add dried mushrooms and 1 cup water  and bring to a boil. Turn of the heat and allow the mushrooms to soak for 5 minutes.

Once the porcini mushrooms have reconstituted, remove the mushrooms and pour the liquid through a sieve to get rid of any grit. Save the liquid (this is now the stock) and the mushrooms and set aside.

In a large sauté pan heat the olive oil over medium heat. Add the shallot and sauté until lightly browned.

Add the sliced porcini mushrooms and cook until browned. You may find that the mushrooms absorb the oil, if this is the case add another tablespoon.

Add 4 turns of freshly ground black pepper and a small pinch of salt.

Remove the pan from the heat and add the wine and scrape any bits that are stuck to the pan.

Return the pan to the heat and cook for about 2 minutes or until the wine has reduced slightly.

Add, 1/2 cup of the mushroom liquid from steps 1-3 and the reconstituted (dried) mushrooms. Increase the heat to high and simmer until reduced slightly.

Bring a large pot of water to a boil and into boiling water and cook. 2-3 minutes for fresh pasta or according to the package directions for dried.

Add the parsley and parmesan cheese to the mushroom mixture, toss with the pasta and serve with freshly grated parmesan cheese.