Soak porcini mushrooms in 3/4 cup hot water for about 45 minutes. Strain and reserve soaking liquid. Chop porcinis and set aside.

In a large deep saute pan, lightly coated with evoo, saute mushrooms until golden brown, over medium-high heat. Add leek and continue cooking until leek has softened.

Add groats and toast until fragrant. Add garlic, chopped porcinis and continue cooking for just a minute. Add broth, reserved porcini liquid, wine and reduce heat to medium, cover and simmer for about 10-15 minutes or until liquid is absorbed, fluff and place in a large bowl.

Add cooked pasta to groats mixture and stir to combine. Adjust seasoning with salt and pepper.

Garnish with parsley and serve hot.