Mushroom pasta does not need more dairy to feel complete. It needs a hot pan, enough room for the mushrooms to brown, and the patience to let their liquid cook off before the pasta arrives.
Gusta fusilli works well here because the spirals pull the mushroom juices into every turn. We keep the sauce cream-free and finish with pasta water, olive oil, and a small amount of butter so the mushrooms stay the point.
Set servings and units first. You can change them anytime.
Soak the dried porcini in 3/4 cup hot water for 10 minutes. Lift them out, chop them, and strain the soaking liquid through a fine sieve.
Heat 2 tablespoons olive oil in a wide skillet over medium-high heat. Add half the fresh mushrooms in one layer and cook without stirring for 3 minutes.
Season lightly, then cook 4 to 5 minutes more, until browned and the pan is mostly dry. Transfer to a plate and repeat with the remaining mushrooms.
Lower the heat to medium. Add the remaining olive oil, garlic, chopped porcini, and butter. Cook 1 minute.
Return the browned mushrooms to the pan and add 1/2 cup porcini soaking liquid. Simmer 2 minutes, scraping the pan.
Cook the Gusta fusilli in salted boiling water for 1 minute less than 9 minutes. Reserve 1 cup pasta water, then drain.
Add the fusilli to the mushrooms with 1/2 cup pasta water. Toss over medium heat for 1 to 2 minutes, until the liquid turns glossy and coats the spirals.
Remove the garlic. Add parsley and black pepper, then adjust with more pasta water only if the pasta looks dry.
You made Fusilli ai Funghi. Time to eat.
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Crowding is the quiet failure here. If the mushrooms steam, they turn soft before they brown. Two batches in a wide pan beat one crowded shortcut.
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