Yield: 4 servings
- 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 marsala wine
- 2 ounces Parmigiano–Reggiano cheese, divided
- 1/4 cup heavy whipping cream
- 1 teaspoon finely chopped fresh basil
- 1/2 teaspoon cracked black pepper
- Basil sprigs (optional)
Preparation
1. Rinse porcini thoroughly. Combine porcini and 2/3 cup boiling water in a pot; cover and let stand 5 minutes while continuing to boil. Remove pot from the heat and let stand 25 more 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, wine, 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 basil, and pepper; toss well to combine.
Place about 1 1/4 cups pasta mixture on each of 4 plates; top each serving with about 1 tablespoon crumbled cheese. Garnish with basil chiffonades, if desired.
By @ElizEdibExp.
Thanks for inspiring us!
You can see the recipe here: elizabethsedibleexperience.blogspot.com
