Fusilli with Wild Mushroom Cream Sauce

1 ounce dried porcini mushrooms
2 cups hot water
3 tablespoons olive oil
1 pound crimini mushrooms, chopped
1/2 pound fresh portobello mushrooms, stemmed, dark gills scraped off, chopped
2 garlic cloves
1 tablespoon Chef Francois Classic Seasoning
1/4 cup white wine
1 pound fusilli
1+1/2 cup whipping cream
1 tablespoon chicken stock powder or 1/2 cup reduced chicken bouillon
1 cup freshly grated parmesan cheese (3 ounces)
2 tablespoon butter
Fresh parsley sprigs, optional

Preparation

Place Porcini mushrooms in small bowl.
Pour 2 cups hot water over.  Let stand until mushrooms soften, about 25 minutes.  Using slotted spoon, transfer mushrooms to work surface and coarsely chop.  Discard soaking liquid.
Heat olive oil in heavy large pot over medium-high heat.
Add porcini, crimini,  portobello mushrooms, and minced garlic.  Sauté until mushrooms are brown and tender, stirring often, about 3 minutes.  Deglaze with 1/4 cup of white wine.  Reduce till almost no liquid. Add Chef Francois classic seasoning, chicken bouillon, and whipping cream, bring to boil, then gently simmer until sauce thickens to desired consistency.
Cook pasta in large pot of boiling salt water  until just tender but still firm to the bite (al dente), stirring occasionally.  Drain well. 
Toss pasta, mushroom sauce and parmesan together and serve immediately.  Garnish with parsley sprigs.

En Guete!