Mushrooms soaked in a bowl with 250 ml lukewarm water. In a pan heat the olive oil with crushed garlic. Add chopped parsley and mushrooms and leave on low heat for a few minutes. Add strained water from the mushrooms and simmer to evaporate some of the liquid. During this time broken well milk and flour. Added to the sauce, stirring continuously. Add salt and sprinkle with pepper. tortellini are cooked al dente in salted water. Strain and serve with prepared sauce, sprinkled with parmesan.