Ingredients:

• 220–250g mafalde pasta
• 1 tbsp olive oil
• 1 tbsp butter
• 200g cremini mushrooms, sliced
• 120g portobello mushrooms, sliced
• 80g oyster mushrooms, torn
• 10–15g dried porcini
• 1 small shallot, finely diced
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 3/4 cup heavy cream
• 1 to 1 1/2 tbsp truffle paste or truffle sauce
• 50–60g finely grated Parmigiano Reggiano, plus more for topping
• 1–2 tbsp chopped parsley
• Salt
• Black pepper
• Pasta water, as needed

Steps:

1. Soak the dried porcini in about 1/3 cup hot water for 15 minutes.