Creamy mixed mushroom pasta

Instructions

1. Place porcini mushrooms and ½ cup (125ml) warm water in a small jug. Set aside for 5 minutes or until softened. Cook pasta in a saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return to pan.
2. Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add onion and cook, stirring, for 3–4 minutes or until softened. Add garlic and cook for 30 seconds. Drain porcini mushrooms, reserving the liquid. Add button, Swiss and porcini mushrooms to pan and cook, stirring, for 5 minutes or until mushrooms are lightly browned.
3. Add reserved liquid, cream and half the parmesan and cook, stirring, for 2 minutes or until sauce is slightly thickened. Add mushroom mixture to pasta and toss gently to combine. Serve sprinkled with oregano and remaining parmesan.