1 ounce dried porcini mushrooms
1/2 pound Portobello mushrooms, roughly chopped
2 1/2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 medium carrot, roughly chopped (about 1 cup)
1 small yellow onion, roughly chopped (about 1 cup)
3 medium cloves garlic, smashed
2 cups tomato basil sauce
1 pound dry rigatoni
5 ounce ball of fresh mozzarella
Truffle oil for drizzling (optional)