In a container with water at room temperature put the dried mushrooms to soak for 30 minutes. Change the water two or three times. Once hydrated, take them out of the water and chop finely.
In a large pan, put the oil, garlic cloves and merquén. When they are well browned, add the fresh mushrooms and the previously hydrated dried ones. Mix everything for a minute over medium heat. Add the wine and let it evaporate for about 5 minutes. Then lower the heat, add a cup of water and continue cooking for 15 minutes. If the mushrooms look too dry, add a little more water.
Meanwhile, boil the pasta in salted water and, when ready, strain and pour into the pan with the sauce.
Add grated Parmesan cheese and, if necessary, a little bit of the water where you cooked the pasta to hydrate. Stir-fry the pasta for a few minutes over high heat to mix well.
Serve the pasta in a bowl and decorate with parsley and basil.