Soak dried Funghi Porcini Mushrooms in boiling-hot water for about 15-20 minutes. Remove mushrooms and finely slice, reserving the soaking liquid.
Melt 1 tablespoon of butter in a large skillet over medium heat.
Sauté fresh mushrooms with garlic until the water that the mushrooms give off evaporates – around 5 minutes.
Add chopped soaked mushrooms and remaining butter, stir until melted – around 30 seconds.
Add reserved mushroom-soaking liquid and simmer for 1 minute.
Add drained pasta to mushrooms in skillet, cooking over moderately high heat. Add lemon juice and zest, tossing and adding some reserved pasta-cooking liquid if necessary to lightly coat. Season with salt and pepper to taste.
For the pasta
Bring a large pot of salted water to the boil. Only add the pasta into the pot when you are ready to cook the mushrooms.
Follow pasta packet instructions and cook pasta, minus 1 minute. Reserve 1 cup of pasta-cooking liquid for later. Drain pasta to stop the cooking process.
Serve immediately, garnished with fresh parsley and parmesan cheese.