Substitute long fusilli or fettuccine if you can't find bucatini. Dried porcini mushrooms and truffle oil supply rich earthiness. Use leftover truffle oil to drizzle over pizzas, polenta, or salad greens.
Rinse porcini thoroughly. Combine porcini and 2/3 cup boiling water in a bowl; cover and let stand 30 minutes. Drain in a sieve over a bowl, reserving 1/4 cup soaking liquid. Chop porcini.
Cook pasta with 1 tablespoon salt in boiling water 10 minutes or until al dente; drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
Heat oil in a large skillet over medium-high heat. Add shallots, mushroom blend, and garlic; sauté 5 minutes, stirring frequently. Stir in porcini, sherry, and 1/4 teaspoon salt; cook 1 minute or until liquid evaporates.
Finely grate 1 ounce cheese; crumble remaining cheese. Reduce heat to medium. Stir in pasta, 1/4 cup reserved cooking liquid, 1/4 cup reserved porcini soaking liquid, 1/4 cup grated cheese, cream, chopped sage, and pepper; toss well to combine. Drizzle with oil; toss. Place about 1 1/4 cups pasta mixture on each of 4 plates; top each serving with about 1 tablespoon crumbled cheese. Garnish with sage sprigs, if desired.
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This was fantastic! One of my new favorite pasta recipes. I was able to find bucatini and I think it's a perfect pasta for this dish. I used baby bellas instead of wild mushroom blend and parmesan instead of parmagiano reggiano (cheaper) and black truffle oil instead of white because it's what we had on hand. Other than that, followed it to a tee and it was really good. Very fast, too - it only took me an hour to make the recipe (and a quick salad), eat it, and get the dishes put away. Easy for a weeknight.
very tasty! used wide amish noodles, and about 10ozs baby bellas and white mushrooms. half and half over heavy cream. will make again. same recipe has popped up using pappardelle as the pasta in a 2012 issue.
This was one of the first Cooking Light recipes I ever made and it was very good. I had never used (or heard of) Bucatini and enjoyed trying something new. I never cooked with porcini mushrooms either. I would probably make this again, although its hard to make repeats since there are so many other good recipes to try. If I did make it again, I would probably make more pasta.
I made some tweaks to this recipe and the end result was fantastic. The only reason I gave it four stars instead of five is because I didn't follow the recipe exactly. I doubled the amount of shallot and garlic and used 3/4 of an ounce of the porcini mushrooms and half a cup of the porcini liquid. I used red wine vinegar instead of the sherry as that's what I had on hand. I also went easy on the sage. My husband ate way too much of this, so sadly no left overs. It's yummy without the truffle oil, but even better with. I'll definitely make this again.
I thought this dish was PHENOMENAL! Does not taste light at all. Rich, earthy, peppery; a delicious dish for fall. If you love mushrooms, this is a must. I used shitake, oyster, crimini and baby bella mushrooms. Made my night to make thisfor myself after a horrible day at work :)
This was good - but not exceptional. It definitely showcased the flavor of the mushroom but I felt it an awkward dish to eat - dealing with super thick noodles and trying to spear pieces of mushroom. My biggest complaint, however, was that this recipe made 2 servings, not 4.
I thought this was very good and very easy. Perhaps a bit heavy on the pepper - I thought it overwhelmed the other flavors. It's not the most economical dish with the gourmet mushrooms and truffle oil. It wasn't quite as special as I hoped it would be but it makes an excellent quick and easy meal.
I made this recipe for dinner tonight and it was phenomenal!! I give credit where it's due and this dish is very deserving. I am freezing the remaining portions to reheat for a quick weeknight dinner. This dish does not taste "light" at all, very lush and satisfying. For anyone on WW a single serving is 10 points plus. ENJOY!