Pasta with Mushroom Sauce
By Aaron FurmanekPublished on December 2, 2014
Time
1 hour
Yield
Serves 4
Ingredients
12 ounces shiitake mushrooms, stemmed12 ounces white mushrooms, trimmed4 tablespoons unsalted butter Salt and pepper 2 shallots, minced2 tablespoons minced fresh sage 4 garlic cloves, minced¼ ounce dried porcini mushrooms, rinsed and chopped fine½ cup dry white wine 4 cups water plus ¼ cup hot water12 ounces (3 ¾ cups) campanelle, penne, or fusilli2 ounces Pecorino Romano cheese, grated (1 cup), plus extra for serving1 tablespoon lemon juice 2 tablespoons minced fresh chives
Before You Begin
If you can’t find shiitake mushrooms, cremini mushrooms can be substituted or white mushrooms can be used exclusively, but don’t omit the dried porcini. Parmesan cheese can be substituted for the Pecorino Romano.
Instructions
- Coarsely chop half of shiitake mushrooms and white mushrooms; then quarter remaining shiitake mushrooms and white mushrooms. Melt 2 tablespoons butter in Dutch oven over medium-high heat. Add all shiitake mushrooms and white mushrooms (both chopped and quartered) and 3/4 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 mushrooms begin to brown, about 10 minutes.
- Add shallots, sage, garlic, and porcini mushrooms and cook until fragrant, about 1 minute. Add wine and cook until evaporated, about 2 minutes. Stir in 4 cups water, pasta, and 1 1/4 teaspoons salt and bring to boil. Reduce heat to medium, cover, and cook, stirring occasionally, until pasta is tender, 12 to 15 minutes.
- Off heat, stir in Pecorino, 1/4 cup hot water, lemon juice, remaining 2 tablespoons butter, and 1/2 teaspoon pepper. Stir vigorously for 1 minute, until sauce is thickened. Season with salt and pepper to taste. Transfer to serving dish and sprinkle with chives. Serve, passing extra Pecorino separately.
Time
1 hourYield
Serves 4Ingredients
12 ounces shiitake mushrooms, stemmed
12 ounces white mushrooms, trimmed
4 tablespoons unsalted butter
Salt and pepper
2 shallots, minced
2 tablespoons minced fresh sage
4 garlic cloves, minced
¼ ounce dried porcini mushrooms, rinsed and chopped fine
½ cup dry white wine
4 cups water plus ¼ cup hot water
12 ounces (3 ¾ cups) campanelle, penne, or fusilli
2 ounces Pecorino Romano cheese, grated (1 cup), plus extra for serving
1 tablespoon lemon juice
2 tablespoons minced fresh chives
Test Kitchen Techniques
Ingredients
12 ounces shiitake mushrooms, stemmed
12 ounces white mushrooms, trimmed
4 tablespoons unsalted butter
Salt and pepper
2 shallots, minced
2 tablespoons minced fresh sage
4 garlic cloves, minced
¼ ounce dried porcini mushrooms, rinsed and chopped fine
½ cup dry white wine
4 cups water plus ¼ cup hot water
12 ounces (3 ¾ cups) campanelle, penne, or fusilli
2 ounces Pecorino Romano cheese, grated (1 cup), plus extra for serving
1 tablespoon lemon juice
2 tablespoons minced fresh chives
Test Kitchen Techniques
Ingredients
12 ounces shiitake mushrooms, stemmed
12 ounces white mushrooms, trimmed
4 tablespoons unsalted butter
Salt and pepper
2 shallots, minced
2 tablespoons minced fresh sage
4 garlic cloves, minced
¼ ounce dried porcini mushrooms, rinsed and chopped fine
½ cup dry white wine
4 cups water plus ¼ cup hot water
12 ounces (3 ¾ cups) campanelle, penne, or fusilli
2 ounces Pecorino Romano cheese, grated (1 cup), plus extra for serving
1 tablespoon lemon juice
2 tablespoons minced fresh chives
Test Kitchen Techniques
Why This Recipe Works
We coax earthy, meaty flavors from humble supermarket mushrooms by coarsely chopping half of them to lend more surface area and create more of the flavorful fond. After deglazing the pan with a little white wine, we add water and pasta to the pot so the pasta can absorb the flavorful liquid as it cooks. A vigorous stir for 1 minute draws out starch from the pasta and adds body and structure to the sauce.
Before You Begin
If you can’t find shiitake mushrooms, cremini mushrooms can be substituted or white mushrooms can be used exclusively, but don’t omit the dried porcini. Parmesan cheese can be substituted for the Pecorino Romano.
Instructions
- Coarsely chop half of shiitake mushrooms and white mushrooms; then quarter remaining shiitake mushrooms and white mushrooms. Melt 2 tablespoons butter in Dutch oven over medium-high heat. Add all shiitake mushrooms and white mushrooms (both chopped and quartered) and 3/4 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 mushrooms begin to brown, about 10 minutes.
- Add shallots, sage, garlic, and porcini mushrooms and cook until fragrant, about 1 minute. Add wine and cook until evaporated, about 2 minutes. Stir in 4 cups water, pasta, and 1 1/4 teaspoons salt and bring to boil. Reduce heat to medium, cover, and cook, stirring occasionally, until pasta is tender, 12 to 15 minutes.
- Off heat, stir in Pecorino, 1/4 cup hot water, lemon juice, remaining 2 tablespoons butter, and 1/2 teaspoon pepper. Stir vigorously for 1 minute, until sauce is thickened. Season with salt and pepper to taste. Transfer to serving dish and sprinkle with chives. Serve, passing extra Pecorino separately.
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