16 oz Penette pasta
1 oz Chinese black mushrooms
3 1/2 tb Extra Virgin olive oil
6 tb Brandy
3 1/2 c  Vegetable Broth (home made)
2 tb Parsley dried
6 tb Cream, heavy whipping
1/2 c  Parmesan grated
1/2 ts Pepper

Soak the dried mushrooms for at least a 1/2 hours. Squeeze must of liquid
out and set aside. Chop mushrooms into small pieces. Keep 1/2 cup of the
water. In a large diameter fry pan add about 3 tbs of olive oil under
medium heat. Put in the dry penette. Sort of toast the penette stirring
frequently to keep from being burned until they darken about 8 minutes. Add
brandy and keep stirring until all alcohol evaporates. Take from fire and
set aside. In another fry pan put 1/2 tbs of olive oil until medium heat.
Added mushrooms and parsely. Saute stirring occasionally for about 3
minutes. Add heavy cream and stir well. Then add the parmesan cheese and
stir to achieve a smooth paste. Remove from heat. Return penette to medium
heat. Add broth and mushroom water. Cover and cook about 10 minutes until
al dente. Uncover and let most of liquid boil off. Stir in the mushroom
mixture and cook until heated about 1 minute.