Penne di Bosco

Directions

1. 1
   In a small bowl soak porcini in 3 cups of boiling water 30 minutes.
2. 2
   Remove porcini, squeeze out excess liquid, and reserve soaking liquid.
3. 3
   Rinse porcini to remove any grit and pat dry.
4. 4
   Chop porcini.
5. 5
   Line a sieve set over a bowl with a dampened paper towel or coffee filter and pour reserved soaking liquid through it.
6. 6
   In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
7. 7
   In a large heavy skillet cook shallot, garlic, and fresh mushrooms with salt and pepper to taste in butter over moderate heat, stirring until mushrooms are tender.
8. 8
   Add wine, stock, and porcini soaking liquid and boil until liquid is reduced by half.
9. 9
   Cook pasta in boiling water until al dente.
10. 10
    While pasta is cooking, add cream and porcini to wine mixture and boil sauce until thickened, about 5 minutes.
11. 11
    Drain pasta in a colander and transfer to a large bowl.
12. 12
    Add sauce, Parmesan, and truffle oil and toss well.
13. 13
    Season pasta with salt and pepper to taste.