Bucatini with Mushrooms – The taste is truly perfect – it is amazing!

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 ParmigianoReggiano cheese, divided
  • 1/4 cup heavy whipping cream
  • 1 teaspoon finely chopped fresh basil
  • 1/2 teaspoon cracked black pepper
  • Basil sprigs (optional)


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

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