Orecchiette with Wild Mushrooms

I love pasta and I love mushrooms. So when I found this recipe I knew that I would love it. I made quite a few changes though. I used a different shaped pasta, way less butter and added olive oil and reduced the amount of heavy cream. The original recipe called for sherry and I prefer marsala wine with mushrooms. The recipe posted below is with my changes.

Orecchiette "little ears" really holds onto the sauce. The little cups fill with the sauce it is so good. The marsala adds such a richness to this dish. Perfect!

Orecchiette with Wild Mushrooms

adapted from Cooking Light

1/2 cup dried porcini mushrooms (about 1/2 ounce)
2/3 cup boiling water
8 ounces uncooked orecchiette pasta
3 1/2 teaspoons salt, divided
1 teaspoon butter

2 teaspoons extra virgin olive oil
1/4 cup finely chopped shallots
4 ounces wild mushrooms, coarsely chopped
2 garlic cloves, minced
2 tablespoons dry marsala wine
2 ounces grated Parmigiano-Reggiano cheese
2 tablespoons heavy whipping cream
1/2 teaspoon cracked black pepper
1 teaspoon truffle oil

Rinse porcini mushrooms thoroughly. Combine porcini and 2/3 cup boiling water in a bowl; cover and let stand 30 minutes. Drain in a sieve over a bowl, reserving 1/4 cup soaking liquid. Chop porcini mushrooms.

Cook pasta with 1 tablespoon salt in boiling water 10 minutes or until al dente; drain in a colander over a bowl, reserving 1/4 cup cooking liquid.

Melt butter and olive oil in a large skillet over medium-high heat. Add shallots, mushrooms, and garlic; sauté 5 minutes, stirring frequently. Stir in porcini, marsala, and 1/4 teaspoon salt; cook 1 minute or until liquid evaporates.

Reduce heat to medium. Stir in pasta, 1/4 cup reserved cooking liquid, 1/4 cup reserved porcini soaking liquid, remaining 1/4 teaspoon salt, cheese, cream, and pepper; toss well to combine. Drizzle with oil; toss. Place about 1 1/4 cups pasta mixture on each of 4 plates.