Campanella with Mushroom Sauce

• Vegetarian

• Produce

  • 2 tbsp Chives, Fresh
  • 4 Garlic cloves
  • 1/2 Lemon (about 1 tablespoon, juice of
  • 16 oz Mushrooms, white
  • 1/4 oz Porcini mushrooms, dried
  • 2 tbsp Sage, fresh
  • 2 Shallots, large
  • 10 oz Shiitake mushrooms

• Pasta & Grains

  • 12 oz Campanelle pasta

• Baking & Spices

  • 1 tsp Pepper, fresh ground
  • 1 tsp Salt

• Dairy

  • 4 tbsp Butter, unsalted
  • 1 cup Pecorino romano cheese, grated

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

• Liquids

  • 4 cups Water
  • 1/4 cup Water, HOT

Found on savingdessert.com

Description

Ingredients

• 10 ounces shiitake mushrooms, stemmed
• 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 ½ lemon, about 1 tablespoon
• 2 tablespoons minced fresh chives

Directions

• 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.