Procedure:

Bring a large pot of water to a boil. Place the porcini in the hot warm and allow to rehydrate for 30 minutes, then remove the porcini retaining the liquid and chop. Strain the porcini liquid setting aside 1/4 cup. In the meantime, heat butter and olive oil in your largest skillet over high heat. Add the fresh mushrooms, and saute the mushrooms until they release their liquid and begin to brown.

Stir in the garlic, rehydrated porcini, and cook for another 30 seconds or so, then season with salt and pepper. Add the chopped parsley and mix. Salt the pot of water generously and cook the noodles according to package instructions - this is usually just a couple of minutes, then drain. Transfer the noodles to the skillet with mushrooms, and stir in the mushroom mixture and mix over medium heat adding a little of the porcini liquid if it seems a little dry. Serve piping hot in individual bowls, topped with your truffle product of choice if desired.

Serving: Shaved Fresh Black Truffles Dollop Of Truffle Paste Drizzle Of Truffle Oil