Bucatini with Mushrooms

Ingredients

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.
2. Drain in a sieve over a bowl, reserving 1/4 cup soaking liquid. Chop porcini.
3.  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.
4.  Melt butter in a large skillet over medium-high heat. Add shallots, mushroom blend, and garlic; sauté 5 minutes, stirring frequently.
5. Stir in porcini, wine, and 1/4 teaspoon salt; cook 1 minute or until liquid evaporates.
6. Finely grate 1 ounce cheese; crumble remaining cheese. Reduce heat to medium.
7. 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.
8. Place about 1 1/4 cups pasta mixture on each of 4 plates; top each serving with about 1 tablespoon crumbled cheese.
9. Garnish with basil chiffonades, if desired.