Reconstitute the dried mushrooms in 1/2 cup Aceto Balsamico and 1/2 cup water for 30 minutes.
Drain the mushrooms through a coffee filter and save the liquid.
Cook the pasta while you’re preparing the sauce.
Slice all of the mushrooms and onions.
Sauté the mushrooms in the Olive Tap Extra Virgin Olive Oil for 2 to 3 minutes.
Add the green onions, and sauté for another minute.
Add the liquid from the reconstituted mushrooms, the brandy and the pepper and cook for 4 to 5 minutes.
Toss the sauce with the cooked pasta.
Sprinkle with parsley.
