Explore Main Courses Noodle and Pasta Recipes

Campanella with Mushroom Sauce


Shiitake, white, and dried porcini mushrooms present the dominate taste whereas garlic, shallots, white wine, recent lemon juice and sage spherical out the straightforward and straightforward sauce.  The whole dish is made in a single pot, together with the pasta, making this an ideal weeknight meal.  That is the primary time I’ve cooked with dried porcini and other than the truth that they appear a bit of unusual, they’re a tasty and aromatic addition.

Ingredients

  • 10 ounces shiitake mushrooms, stemmed
  • 16 ounces white mushrooms, trimmed
  • 4 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1 teaspoon fresh ground pepper
  • 2 large shallots, minced
  • 2 tablespoons minced fresh sage
  • 4 garlic cloves, minced
  • 1/4 ounce dried porcini mushrooms, rinsed and chopped
  • 1/2 cup dry white wine
  • 4 cups water
  • 1/4 cup hot water
  • 12 ounces campanelle pasta
  • 1 cup grated Pecorino Romano cheese, plus extra for garnish
  • juice of 1/2 lemon, about 1 tablespoon
  • 2 tablespoons minced fresh chives

Instructions

  1. Slice half the white and shiitake mushrooms (or to save time you can purchase them already sliced). Chop the remaining mushrooms into a smaller dice, set aside.
  2. Heat a large dutch oven over medium-high heat. Add 2 tablespoons butter and all the shiitake and white mushrooms. Season with 1/2 teaspoon salt, cover and cook until mushrooms release their liquid, about 5 minutes. Uncover and continue to cook stirring occasionally until all liquid has evaporated and the mushrooms being to brown, about 10 minutes.
  3. Add the garlic, sage, porcini mushrooms and shallots. Cook and stir for 1 minutes. Add the wine and cook until evaporated, about 2 minutes.
  4. Add 4 cups of water, the campanelle pasta and 1/2 teaspoon salt. Bring the mixture to a boil then reduce the heat to medium, cover and cook stirring occasionally until the pasta is tender, about 15 minutes.
  5. Remove from the heat and add the Romano cheese, 1/4 cup hot water, ground black pepper, lemon juice and the remaining 2 tablespoons butter. Quickly stir to combine and continue stirring vigorously for 1 minute. Season with salt and pepper to taste. Serve garnished with chopped chives and extra grated cheese.

 

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