Sauté the onion, garlic and parsley in extra-virgin olive oil until softened.
Add the mushrooms pre-soaked in warm water and drained.
Add a splash of white wine and then simmer and reduce the sauce. Add a splash of water and salt, then complete the cooking.
After having cooked the fettuccine in salted water, toss them with the sauce. Serve and sprinkle with culatello.