Ingredients

The following ingredients have 5 Servings
  • 10 ounces shiitake mushrooms (stems removed)
  • 16 ounces white mushrooms (trimmed)
  • 4 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1 teaspoon fresh ground pepper
  • 2 large shallots (minced)
  • 2 tablespoons minced fresh sage
  • 4 garlic cloves (minced)
  • ¼ ounce dried porcini mushrooms (rinsed and chopped)
  • ½ cup dry white wine
  • 4 cups water
  • ¼ cup hot water
  • 12 ounces campanelle pasta
  • 1 cup grated Pecorino Romano cheese (plus extra for garnish)
  • juice of 1/2 lemon (about 1 tablespoon)
  • 2 tablespoons minced fresh chives

Instruction

  • Slice half the white and shiitake mushrooms (or to save time you can purchase them already sliced). Chop the remaining mushrooms into a smaller dice, set aside.
  • Heat a large dutch oven over medium-high heat. Add 2 tablespoons butter and all the shiitake and white mushrooms. Season with ½ 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 the mushrooms being to brown, about 10 minutes.
  • Add the garlic, sage, porcini mushrooms and shallots. Cook and stir for 1 minutes. Add the wine and cook until evaporated, about 2 minutes.
  • Add 4 cups of water, the campanelle pasta and ½ teaspoon salt. Bring the mixture to a boil then reduce the heat to medium, cover and cook stirring occasionally until the pasta is tender, about 15 minutes.
  • Remove from the heat and add the Romano cheese, ¼ cup hot water, ground black pepper, lemon juice and the remaining 2 tablespoons butter. Quickly stir to combine and continue stirring vigorously for 1 minute. Season with salt and pepper to taste. Serve garnished with chopped chives and extra grated cheese.