Pasta with Mixed Mushrooms, Peas and Chicken

You can use any combo of fresh mushrooms, porcini should always be included for their flavor. Adding the cooked chicken is optional.
Also, you can omit the cream for a less heavy dish.

12 oz. gemelli or other short twisted pasta
1 oz. dried porcini mushrooms (about 1 cup) rinsed in cold water
4 T butter
1 shallot, minced
1/2 C half and half (or light cream)
1/2 C dry white wine, such as Sauvignon Blanc
10 oz. button mushrooms, trimmed and thinly sliced
8 oz. shiitake mushrooms, stemmed and thinly sliced
1 box frozen peas
1 T fresh thyme, chopped
1/4 C grated Parmesan, plus more for serving.
1/2 cup of roasted chicken pieces (optional)

Cook pasta to al dente in salted water, drain and return to pot.

Saok porcini mushrooms in small bowl in 1 1/2 C hot water until tender, 15 minutes.

Melt 1 T butter in large skillet. Add shallot, season with salt and pepper. Cook, stirring until shallot begins to soften 3-4 minutes.
Add wine; cook until almost evaporated - 3-5 minutes.

Add button and shiitake mushrooms. Cook over med-high, stirring occasionally, until mushrooms are tender and begin to brown, 6-8 minutes.

Add porcini and their soaking liquid and tyme to skillet.
Cook until liquid reduces by half 2-4 minutes.
Transfer porcini mixture to pot with pasta.
Add cooked chicken pieces (optional)
Add 1 box of frozen peas
Add cream and stir over heat 1 minute.
Add Parmesan and remaining butter and toss to combine.
Season with salt and pepper and serve with more Paremsan.

Serves 4.