Buccatini and Mushrooms

By Bujvary

Ingredients

• 1/2 cup dried porcini mushrooms (about 1/2 ounce)
• 2/3 cup boiling water
• 8 ounces uncooked bucatini
• 3 1/2 teaspoons salt, divided
• 1 tablespoon butter
• 1/4 cup finely chopped shallots
• 2 (4-ounce) packages exotic mushroom blend, 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 sprigs (optional)

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

1. 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.
2. 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.
3. Melt butter 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.
4. 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, remaining 1/4 teaspoon salt, 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.