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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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