Heat a large pot of water to boil for the pasta. Once the water comes to a boil, add a generous amount of salt and the pasta. Cook until al dente.
To rehydrate the dried mushrooms, bring the chicken stock to a boil in a medium-size saucepan. Turn off the saucepan, add the porcini to the hot water and stir to submerge them in the hot liquid.
While the porcini are soaking, heat a large skillet over medium-high heat with EVOO. Add the shallots and garlic and cook for 3-4 minutes. Add the shiitake and cremini mushrooms to the skillet and continue to cook until they start to brown, about 5 minutes.