Ensure the chicken stock is at a constant warmed temperature (not simmering or boiling)
Heat 1 tbsp of the olive oil in a medium skillet over high heat.
Once at temperature, add half of the onion and half of the garlic and fry for approx 5 minutes or until translucent
Add wild mushrooms, butter, thyme and parsley. Cook for approx 5 minutes, stirring regularly until mushrooms are slightly browned.
In a separate container, add 1 cup of the heated chicken stock to the dried porcini mushrooms, allowing them to re-hydrate. Approx. 5 minutes. Once re-hydrated , drain and chop the mushrooms (see next step)
Re-add the drained chicken stock. Strain if needed
Add the porcini mushrooms to the pot of wild mushrooms.
Add the truffle oil and allow to cook for approx 2 minutes
Season with salt and pepper
Remove from heat and set aside