Pasta With Mushrooms & Truffle Oil

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1/2 ounce dried porcini mushrooms

3 or 4 dried morel mushrooms

1 cup vegetable stock or chicken broth, brought to a boil

5 shallots, chopped

3 garlic cloves, chopped

3 tablespoons butter

4 to 6 ounces fresh mushrooms of choice (oyster, shiitakes, trompettes de mort or horn of plenty, even cultivated mushrooms), thinly sliced

3 tablespoons extra virgin olive oil

6 ripe tomatoes, diced, or 1 basket cherry tomatoes, cut into halves

1/2 teaspoon chopped fresh rosemary, or a mix of rosemary and Italian parsley

Pinch salt

Tiny pinch sugar

1 cup dry white wine

4 tablespoons pesto

12 ounces dried fettuccine, or 1 pound fresh

Several generous shakes of truffle oil

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