Pasta with Mushroom Sauce

Pasta with Mushroom Sauce

SERVES 4

INGREDIENTS

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

INSTRUCTIONS

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.