Fettuccine In Mushroom Broth With Truffle Oil

1 oz dried porcini mushrooms (1 cup)
2 Tbs olive oil
12 oz shiitake mushrooms, stemmed and thinly sliced
½ cup finely chopped shallots
3 cloves garlic, minced 
1 cup dry white wine
½ cup frozen peas
1 Tbs chopped fresh Italian parsley
3 tsp truffle oil, divided
8 oz fettuccine

1) Bring 3 cups water to a boil in small saucepan. Remove from heat, add porcini mushrooms, and soak 30 minutes. Remove mushrooms; squeeze out and reserve excess soaking liquid.
2) Heat olive oil in large skillet over medium-high heat. Add shiitake and porcini mushrooms, shallots, and garlic. Season with salt and pepper, and sauté 5 minutes, or until mushrooms are soft. Add wine and porcini soaking liquid, and simmer 10 minutes, or until mushrooms are very tender. Add peas, and simmer 2 minutes more. Stir in parsley and 1 tsp. truffle oil. Season with salt and pepper.
3) Meanwhile, cook fettuccine in large pot of boiling salted water according to package directions until al dente. Drain pasta, and toss with mushroom sauce. Drizzle 1/2 tsp. truffle oil over each serving.

Review:  I used the freeze dried mushroom mix from Costco, which helped shave some time off the cooking process.  I also added about 2 Tbs of dried porcini powder.  This was tasty, but wasn't good for leftovers.  I'm not sure how that works.  Mike piled Parmesan cheese on his bowl and said it made it even better.