Reconstitute porcini in 2 cups boiling water until soft.
Strain and reserve the liquid.
Cook pasta in a large pot until just tender, drain.
Heat oil in a skillet over medium heat.
Add onion and saute until softened.
Add wine and cook 1 minute.
Pour in mushroom liquid, mushrooms, cream and sage.
Simmer until sauce thickens (about 7 minutes.)
Add pasta and toss to coat.
Season with salt and pepper.
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