Bucatini With Mushrooms

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1/2 cup dried porcini mushrooms (about 1/2 ounce)

2/3 cup boiling water

8 ounces uncooked bucatini

3 1/4 teaspoons salt, divided

1 tablespoon canola oil

1/4 cup finely chopped shallots

2 (4-ounce) packages exotic mushroom blend, coarsely chopped

2 garlic cloves, minced

2 tablespoons dry sherry

2 ounces Parmigiano-Reggiano cheese, divided

1/4 cup heavy whipping cream

1 teaspoon finely chopped fresh sage

1/2 teaspoon cracked black pepper

1 teaspoon truffle oil

Sage sprigs (optional)

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