Quinoa Fettuccine In Mushroom Broth With Truffle Oil

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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 Tbs.)

1 cup dry white wine

½ cup frozen peas

1 Tbs. chopped fresh Italian parsley

3 tsp. truffle oil, divided

8 oz. gluten-free quinoa fettuccine

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