Reconstitute the dried mushrooms by placing them in a medium sized bowl and covering them with hot tap water. Leave them to soak for thirty minutes, then drain and wash under cold tap water to remove any grit from the mushrooms. Strain the mushrooms to remove any left over moisture.
Use the liquid from the dried mushrooms as a substitute for stock in other recipes. Strain it through a coffee filter or a sieve with a paper towel before using to remove any grit.
Slice all the mushrooms - dried and fresh, into 1/8-inch slices.
The mushrooms will take approximately 5 to 7 minutes to cook. The goal is to have the mushrooms and the pasta finish cooking at the same time, so check the pasta package instructions to see how long it takes to cook, to determine when to start cooking the pasta.
Cooking the mushrooms:
Heat the butter and olive oil gently in a large saute pan until the butter has melted and is starting to bubble. Add the chopped garlic and shallots with a pinch of salt and cook for 2 to 3 minutes over a medium heat. Then add all of the mushrooms and gently move them around the pan to coat. Reduce the heat to medium-slow, stirring gently every couple of minutes.
When the mushrooms have cooked through, add the wine and the creme fraiche to the mushroom mixture with the salt and pepper. Gently stir to combine.
Cooking the pasta:
Follow the instructions on the back of your pasta package to cook the pasta.
Assembling the dish:
Drain the pasta and add it to the saute pan with mushroom mixture and gently toss it around so that the pasta is covered in the mushroom.
Transfer the mushroom pasta to a large platter that has been warmed in the oven. Sprinkle with chopped parsley and serve immediately.