Put the mushrooms in a bowl, cover with warm water and let soak for 1 hour.
Drain well and chop the onion finely. Heat oil in a pan, add mushrooms and onion, and cook over low heat for 5 minutes, stirring occasionally.
Pour 120 ml of water and lightly salt. Add wine and continue cooking until it evaporates.
Stir in the tomatoes and cook over medium heat for 30 minutes.
Cook pasta al dente in a pot with boiling salted water for 2 to 3 minutes.
Drain the pasta and mix with parmesan cheese and mushroom sauce .