Fettucini With Mushrooms And Truffles

Place porcini and morels in a bowl and pour boiling stock over them. Cover and rehydrate for about 30 minutes. Using a slotted spoon, remove mushrooms and squeeze them over the bowl. Cut porcini into bite size pieces and morels into halves or quarters; set aside.
Strain soaking liquid through coffee filter lined strainer. Discard grit at bottom of pot. Put the water on to boil for the pasta.
Lightly saute shallots and 1/2 the garlic in 3 T of the butter. Add sliced fresh mushrooms, cook a few minutes until they are just tender. Add rehydrated mushrooms and cook a few moments. Transfer mushrooms to a bowl and return pan to heat. Pour mushroom soaking liquid into pan and cook over high heat, letting it boil down to a reduced and intensely flavored sauce; you should only have about 1/4 cup, pour this over the mushrooms. Add the rest of the butter to the pan and saute the rest of the garlic 1 minute - don't let it burn, then add the marsala to the pan and reduce again to about 1/2 cup. Can be done ahead up to this point.
Add the cream and boil until big shiny bubbles form and the cream is reduced slightly and thickens. Return the mushroom mixture to the pan and cook until heated through. While the cream is cooking, cook the pasta. When it is al dente drain, add to the sauce and mix thoroughly. Add chopped parsley. Mound a portion of pasta on each plate and shake a little truffle oil on each portion then shave a few truffle pieces on each portion if available.