mushroom spagetti "risotto"

1 package dried mushrooms
3/4 lb cremeni mushrooms (diced)
~6 cups stock
2 cloves garlic (minced)
1/2 of an onion (diced)
2-3 tbsp parmesan cheese
salt/pepper
1/2 package spaghetti (1/2 lb dried)

Heat stock and dried mushrooms in a separate pot. Meanwhile saute onion and mushrooms in olive oil until softened, add garlic and cook until fragrant. Break pasta into 2 inch lengths and add to pan, saute until toasted. Add ~1.5 cups stock and stir 15-20 secs, wait for it to be absorbed, add 1 cup, stir 15-20 secs, wait for it to be absorbed, ect, ect, until the pasta is tender. Chop the reconstituted mushrooms and add to the finished spaghetti, mix in parmesan, salt/pepper and serve.

Inspired/adapted from Rachel Ray