Pasta with Mushroom Sauce
Adapted from Cook's Country
8 oz shiitake mushrooms, cleaned and stemmed*
16 oz cremini mushrooms, cleaned and trimmed*
1/2 oz dried porcini mushrooms*
2 shallots, minced
2 Tbs fresh sage, minced
4 garlic cloves, minced
1/2 c dry white wine
12 oz campanelle, penne or fusilli*
4 oz Pecorino Romano cheese, grated, plus extra for serving*
1 Tbs freshly squeezed lemon juice
2 Tbs minced fresh chives
4 Tbs unsalted butter, divided
4 1/4 cups water, divided
1 tsp Kosher salt, plus adjustments for taste*
1/2 tsp freshly ground black pepper, plus adjustments for taste
Rehydrate the dried porcini mushrooms in a small bowl with 1 cup of boiling water for 3o minutes. Carefully remove the rehydrated porcini from the water so as to not disturb the liquid too much. Slowly drain the liquid into a measuring cup through a coffee filter, leaving the sediment in the bowl and rinse the bowl. Reserve the liquid. Finely chop the porcini and set aside in the rinsed bowl.
Coarsely chop half of the cremini and shiitake mushrooms. Slice the remaining half of the shiitake mushrooms. Quarter the remaining half of the cremini mushrooms. Set aside.
Add minced shallots, minced fresh sage and minced garlic into the bowl with the porcini.
Melt 2 tablespoons of butter in a Dutch oven over medium-high heat. Add all of the shiitake and cremini mushrooms (both chopped and quartered) and 1/2 tsp of salt. Stir, 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 begin to brown. About 10 minutes.
Add the porcini, shallots, sage and garlic and cook until fragrant and a nice fond has developed on the pan. Add white wine and cook, stirring to release the fond from the pan. Cook until evaporated.
Use the reserved liquid from the porcini mushrooms, and add enough boiling water to make 4 cups total. Add the pasta, porcini water and 1/2 tsp of salt to the Dutch oven and bring to a boil. Reduce heat to medium and cover. Cook, stirring occasionally, until pasta is tender, about 10 -12 minutes depending on the pasta.
Off heat, stir in the Pecorino Romano, 1/4 cup boiling water, lemon juice, remaining 2 tablespoons of butter and black pepper. Stir vigorously for about a minute until the sauce is thickened. Transfer to a serving dish and sprinkle with chives. Pass extra Pecorino Romano separately.
* The original recipe called for equal amounts of shiitake and white button mushrooms. It also used only 1/4 oz dried porcini, and did not rehydrate them nor save the liquid to use as part of the 4 cups of water called for. It used only 2 oz of Pecorino Romano in the sauce. I chose to double the Pecorino and reduce the salt from the original 2 teaspoons to 1 teaspoon. They also cooked it for 12 - 15 minutes which I think would be too long, but it all depends on the brand used. Any hearty, stout pasta shape should work.
8 oz shiitake mushrooms, cleaned and stemmed*
16 oz cremini mushrooms, cleaned and trimmed*
1/2 oz dried porcini mushrooms*
2 shallots, minced
2 Tbs fresh sage, minced
4 garlic cloves, minced
1/2 c dry white wine
12 oz campanelle, penne or fusilli*
4 oz Pecorino Romano cheese, grated, plus extra for serving*
1 Tbs freshly squeezed lemon juice
2 Tbs minced fresh chives
4 Tbs unsalted butter, divided
4 1/4 cups water, divided
1 tsp Kosher salt, plus adjustments for taste*
1/2 tsp freshly ground black pepper, plus adjustments for taste
Rehydrate the dried porcini mushrooms in a small bowl with 1 cup of boiling water for 3o minutes. Carefully remove the rehydrated porcini from the water so as to not disturb the liquid too much. Slowly drain the liquid into a measuring cup through a coffee filter, leaving the sediment in the bowl and rinse the bowl. Reserve the liquid. Finely chop the porcini and set aside in the rinsed bowl.
Coarsely chop half of the cremini and shiitake mushrooms. Slice the remaining half of the shiitake mushrooms. Quarter the remaining half of the cremini mushrooms. Set aside.
Add minced shallots, minced fresh sage and minced garlic into the bowl with the porcini.
Melt 2 tablespoons of butter in a Dutch oven over medium-high heat. Add all of the shiitake and cremini mushrooms (both chopped and quartered) and 1/2 tsp of salt. Stir, 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 begin to brown. About 10 minutes.
Add the porcini, shallots, sage and garlic and cook until fragrant and a nice fond has developed on the pan. Add white wine and cook, stirring to release the fond from the pan. Cook until evaporated.
Use the reserved liquid from the porcini mushrooms, and add enough boiling water to make 4 cups total. Add the pasta, porcini water and 1/2 tsp of salt to the Dutch oven and bring to a boil. Reduce heat to medium and cover. Cook, stirring occasionally, until pasta is tender, about 10 -12 minutes depending on the pasta.
Off heat, stir in the Pecorino Romano, 1/4 cup boiling water, lemon juice, remaining 2 tablespoons of butter and black pepper. Stir vigorously for about a minute until the sauce is thickened. Transfer to a serving dish and sprinkle with chives. Pass extra Pecorino Romano separately.
* The original recipe called for equal amounts of shiitake and white button mushrooms. It also used only 1/4 oz dried porcini, and did not rehydrate them nor save the liquid to use as part of the 4 cups of water called for. It used only 2 oz of Pecorino Romano in the sauce. I chose to double the Pecorino and reduce the salt from the original 2 teaspoons to 1 teaspoon. They also cooked it for 12 - 15 minutes which I think would be too long, but it all depends on the brand used. Any hearty, stout pasta shape should work.
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