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Begin by rehydrating the dried porcini mushrooms. Place the dried porcini in a heatproof bowl and pour 1 1/2 cups of boiling water over them. Let them soak for 20 minutes until softened. Once rehydrated, carefully remove the porcini with a slotted spoon, reserving the soaking liquid. Finely chop the rehydrated porcini. Strain the soaking liquid through a fine-mesh sieve lined with cheesecloth or a paper towel to remove any grit; set aside.
While the porcini soak, bring a large pot of salted water to a rolling boil for the tagliatelle. Cook the tagliatelle according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
In a large skillet or Dutch oven, melt 2 tablespoons of unsalted butter with 1 tablespoon of extra virgin olive oil over medium heat. Add the minced shallot and cook for 2 to 3 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to brown it.
Add the sliced cremini mushrooms and the chopped rehydrated porcini to the skillet. Increase the heat to medium-high and cook, stirring occasionally, for 8 to 10 minutes, until the mushrooms have released their liquid and are nicely browned and tender. Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
Deglaze the pan by pouring in 1/2 cup of dry white wine. Scrape up any browned bits from the bottom of the skillet with a wooden spoon. Let the wine simmer and reduce by half, about 2 to 3 minutes.
Stir in the 1/2 cup of vegetable broth and 1/2 cup of the strained porcini soaking liquid. Bring to a gentle simmer and cook for 2 minutes. Pour in 1 1/2 cups of heavy cream and bring the sauce back to a gentle simmer. Reduce the heat to low and let the sauce thicken slightly for 5 to 7 minutes, stirring occasionally.
Add the cooked tagliatelle directly into the skillet with the sauce. Add 1/2 cup of freshly grated Parmesan cheese and 1 1/2 teaspoons of black truffle oil. Toss well to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
Taste and adjust seasoning as needed. Divide the tagliatelle among four serving bowls. Garnish generously with freshly chopped parsley and additional grated Parmesan cheese before serving immediately.

Begin by rehydrating the dried porcini mushrooms. Place the dried porcini in a heatproof bowl and pour 1 1/2 cups of boiling water over them. Let them soak for 20 minutes until softened. Once rehydrated, carefully remove the porcini with a slotted spoon, reserving the soaking liquid. Finely chop the rehydrated porcini. Strain the soaking liquid through a fine-mesh sieve lined with cheesecloth or a paper towel to remove any grit; set aside.
While the porcini soak, bring a large pot of salted water to a rolling boil for the tagliatelle. Cook the tagliatelle according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
In a large skillet or Dutch oven, melt 2 tablespoons of unsalted butter with 1 tablespoon of extra virgin olive oil over medium heat. Add the minced shallot and cook for 2 to 3 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to brown it.
Add the sliced cremini mushrooms and the chopped rehydrated porcini to the skillet. Increase the heat to medium-high and cook, stirring occasionally, for 8 to 10 minutes, until the mushrooms have released their liquid and are nicely browned and tender. Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
Deglaze the pan by pouring in 1/2 cup of dry white wine. Scrape up any browned bits from the bottom of the skillet with a wooden spoon. Let the wine simmer and reduce by half, about 2 to 3 minutes.
Stir in the 1/2 cup of vegetable broth and 1/2 cup of the strained porcini soaking liquid. Bring to a gentle simmer and cook for 2 minutes. Pour in 1 1/2 cups of heavy cream and bring the sauce back to a gentle simmer. Reduce the heat to low and let the sauce thicken slightly for 5 to 7 minutes, stirring occasionally.
Add the cooked tagliatelle directly into the skillet with the sauce. Add 1/2 cup of freshly grated Parmesan cheese and 1 1/2 teaspoons of black truffle oil. Toss well to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
Taste and adjust seasoning as needed. Divide the tagliatelle among four serving bowls. Garnish generously with freshly chopped parsley and additional grated Parmesan cheese before serving immediately.