Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  ounce         dried porcini mushrooms
   3      tablespoons   olive oil
     1/2  cup           chopped shallots
     3/4  pound         fresh mushrooms -- chopped
     1/2  pint          whipping cream - -- (1 cup)
     3/4  pound         angel hair pasta
     1/4  cup           grated parmesan cheese
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

Place the porcini in a small bowl and add 1/2 cup warm water. Allow to soak 45 minutes. Drain, reserving the liquid. Heat a large frying pan. Add the oil and shallots and saute a minute. Add the fresh mushrooms and saute until tender. Chop the porcini coarsely and add to the frying pan along with the reserved liquid. Simmer until most of the liquid is evaporated. Bring a large pot of water to boil along with a pinch of salt. In a separate bowl whip the cream until it holds soft peaks. Refrigerate the whipped cream until the pasta is cooked. Cook the pasta in the boiling water until al dente. Drain well. Return the drained pasta to the pot and add the mushroom mixture, cheese, whipped cream and salt and pepper to taste. Using a large spatula fold all the ingredients together. Do this quickly, yet carefully, so the whipped cream doesn't collapse entirely. You may want to save a bit of the whipped cream to dollop on top of the pasta as a garnish. Serve immediatel