Put the dried mushrooms in a bowl and cover with hot water. Set aside until they become soft, about 20-25 minutes.
Drain the mushrooms from the water and squeeze them to remove the liquid in excess.
Heat the olive oil in a medium pot and add the halved garlic clove. Chop the mushrooms and add them in the pot together with the Bulgur.
Stir with a wooden spoon and after 1-2 minutes pour the white wine and let it evaporate completely.
Now add a couple of ladles of hot stock to the Bulgur, stir frequently and when the liquid is completely absorbed, add more stock. Repeat until the Bulgur is cooked and soft (About 15 minutes).
Turn off the heat and add the chopped parsley, a knob of butter, the cooking cream and the Parmesan cheese. Stir well and serve.