Soak the dried porcini mushrooms in hot water for 10-15 minutes. Drain and reserve mushroom liquor. Chop rehydrated mushrooms into 1/4" pieces.

Remove stems from parsley. Dice leaves and set aside.

Place fresh sliced mushrooms in a large skillet and cook over medium heat with no added fat. Allow mushrooms to brown, stirring occasionally. When nicely colored, add 1-2 tablespoons of olive oil along with the rehydrated porcini mushrooms. Transfer to bowl.

Add sausage to the pan and cook until brown and crumbled.

Turn off heat until you're ready to add the pasta to the pot. (This allows you to get part of your meal prepared ahead of time!)

Bring 6 quarts of water to boil in a large stock pot. Transfer freshly made tagliatelle pasta to the boiling water and boil for 1 to 3 minutes. Fresh pasta takes substantially less time to cook than dried pasta.

When you begin cooking the pasta, add parsley and garlic to the pan of sausage along with the mushrooms and return to heat.

Add a walnut sized piece of butter (that's Carmelita's phrase -- let's say a tablespoon or two!) and the reserved liquid from the porcini mushrooms to the pan. Allow to simmer for a minute or two.

Drain the pasta, toss with the mushroom sauce, and serve.