Penne Alla Boscaiola (Pasta With Mushrooms & Truffle Oil)

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1/4 ounce dried porcini mushrooms

1 1/2 cups hot, but not boiling, reduced-sodium vegetable or chicken broth

2 to 3 tablespoons extra virgin olive oil

5 shallots, chopped

3 cloves garlic, chopped

8 to 10 ounces fresh white or brown mushrooms, chopped

1 cup dry white wine

1 pound penne pasta

2 tablespoons butter or extra virgin olive oil, as desired

1 tablespoon chopped chives

-- A few generous sprinkles of good truffle oil, to taste (optional)

-- Sprinkle of truffle salt (optional)

-- Freshly grated Parmesan cheese, as desired; and/or truffled pecorino (optional)

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