When this recipe first appeared in the magazine in October 2009, it was made with hollow bucatini noodles. For this version, we switched to ribbony pappardelle. In truth, any pasta would work well.
1/2 cup dried porcini mushrooms (about 1/2 ounce)
2/3 cup boiling water
8 ounces uncooked pappardelle pasta or bucatini
3 1/4 teaspoons salt, divided
1 tablespoon olive oil
1/4 cup finely chopped shallots
2 (4-ounce) packages exotic mushroom blend, sliced or coarsely chopped
2 garlic cloves, minced
2 tablespoons dry sherry
2 ounces Parmigiano-Reggiano cheese, divided
1/4 cup heavy whipping cream
1 teaspoon finely chopped fresh sage
1/2 teaspoon cracked black pepper
1 teaspoon truffle oil
Sage leaves (optional)
How to Make It
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 remaining 1/4 teaspoon salt; cook 1 minute or until the liquid evaporates.
Finely grate 1 ounce cheese; crumble remaining cheese. Reduce heat to medium. Stir pasta, 1/4 cup reserved cooking liquid, 1/4 cup reserved porcini soaking liquid, 1/4 cup grated cheese, cream, chopped sage, and pepper into mushroom mixture; toss well to combine. Drizzle with truffle 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 leaves, if desired.
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i thought this was very tasty. i used about 10 ozs of baby bellas and white mushrooms, and amish wide noodles. had half and half on hand instead of heavy cream. will make again, and probably use the same ingredients. might try with a different pasta but i don't think that will matter, it's the combo of the rest of it that clicks.
This was amazing! I made the recipe as specified and it tasted better than expected. It took me a long time to fine the dried mushrooms in store (I found them in the produce department under a stand) but everything else was easy to find. I will defiantly make this again for company! Next time will serve it with garlic bread. I could also make this with a different pasta and bake it in the oven as a casserole.
I really enjoyed this dish. I like its simplicity of flavor. Deep mushroom-y flavor, good chew from the pasta (I used farfalle because it's my favorite), and coated in a slight bit of sauce. I'd like it even more with more creamy sauce, but then it wouldn't be very "light". No truffle oil for me, thank you very much.
Delicious - I would totally serve this to guests. It is fairly easy and goes together quickly once the ingredients are chopped and ready to go. I couldn't find the gourmet blend mushrooms so substituted shiitake mushrooms. The truffle oil really makes it. Will definitely keep this one in our semi-regular rotation. FWIW, I can find the pasta at Trader Joes.
I made this last night with 1 oz. of dried porcini mushrooms and one (8 oz?) package of sliced white mushrooms. I used extra wide egg noodles, and skipped the truffle oil because I forgot to buy some. I also used light cream because it's what I had on hand.
The result was truly outstanding. I had about 1-1/2 servings and my husband ate the rest in one sitting. Next time I'll add some different kinds of mushrooms and a bit of lemon juice, but even without those, we both loved it. I'd serve it to guests in a heartbeat.
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