Wednesday, March 22, 2017

Pasta with Mushroom Sauce

Pasta with Mushroom Sauce



12 ounces shiitake mushrooms, stemmed
12 ounces white mushrooms, trimmed
4 tablespoons unsalted butter
Salt and pepper
2 shallots, minced
2 tablespoons minced fresh sage
4 garlic cloves, minced
1/4 ounce dried porcini mushrooms, rinsed and chopped fine
1/2 cup dry white wine
4 cups water plus 1/4 cup hot water
12 ounces (3 3/4 cups) campanelle, penne, or fusilli
2 ounces Pecorino Romano cheese, grated (1 cup), plus extra for serving
1tablespoon lemon juice
2 tablespoons minced fresh chives


1. Coarsely chop half of shiitake mushrooms and white mushrooms; then quarter
remaining shiitake mushrooms and white mushrooms. Melt 2 tablespoons butter in
Dutch oven over medium-high heat. Add all shiitake mushrooms and white mushrooms
(both chopped and quartered) and 3/4 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 mushrooms begin to brown, about 10 minutes.

2. Add shallots, sage, garlic, and porcini mushrooms and cook until fragrant, about 1 minute.
Add wine and cook until evaporated, about 2 minutes. Stir in 4 cups water, pasta, and
1 1/4 teaspoons salt and bring to boil. Reduce heat to medium, cover, and cook, stirring
occasionally, until pasta is tender, 12 to 15 minutes.

3. Off heat, stir in Pecorino, 1/4 cup hot water, lemon juice, remaining 2 tablespoons butter,
and 1/2 teaspoon pepper. Stir vigorously for 1 minute, until sauce is thickened. Season with
salt and pepper to taste. Transfer to serving dish and sprinkle with chives.
Serve, passing extra Pecorino separately.

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