Place the dried mushrooms in a heatproof bowl and cover with boiling water and allow to soak for 15 minutes.
Cook the pasta in plenty of lightly salted boiling water for 10 minutes or as directed on the packet.
Meanwhile, heat the oil and the butter in a frying pan fry the onion for 2-3 minutes until beginning to soften and then add the garlic and cook for another 1-2 minutes.
Drain the soaked mushrooms reserving the soaking liquid. Roughly chop the porcini mushroom into smaller pieces then add the fresh and soaked mushrooms to the frying pan and fry for about 5 minutes stirring frequently until soft.
Stir in the Madeira or sherry and allow it to bubble rapidly for a few seconds. Add 2 tablespoon of the mushroom soaking liquid and the cream. Season with salt, pepper and grated nutmeg. Bring to the boil and cook until thickened slightly, about 1-2 minutes.
Drain the pasta and toss it together with the sauce and some chopped parsley. Serve sprinkled with a little extra parsley.
Video
Notes
Cook's TipSoak the mushrooms while preparing the remaining ingredients. Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)