Campanelle w/ Mushroom Cream Sauce

Here's one of my favorite weeknight pasta dishes, campanelle with mushroom cream sauce. Now campanelle is Italian for little bells cuz it kinda sorta not really looks like little bells I guess. Anyway you're gonna want to cook off half a box and reserve the pasta while we make the sauce. First soak one cup of dried mushrooms in half a cup of white wine. Allow them to rehydrate for like five minutes and then drain. Save the mushrooms and the liquid. Here's what else you're gonna need for the sauce. Combine your sliced fresh mushrooms, thyme, shallots, and garlic in a medium bowl. Add your reserved, rehydrated mushrooms. In a large nonstick skillet, add your olive oil and your butter. Once melted, add the bowl with all your veggies in all at once. Season it with salt and pepper and sauté. You're gonna want golden brown on all the edges of the mushrooms, and that'll take about five to eight minutes. Stir often. Now you want to add your wine and scrape the bottom of the pan. Stir in your cream and allow the sauce to cook until it tightens up a little, about five minutes. You can now add your reserved pasta and stir to combine. Now I like garnishing it with a little bit of chopped parsley, and you can feel free to sprinkle on the parm really heavy if you like. Pasta is served!