Bucatini with Mushrooms

Bucatini with Mushrooms


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)


  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.

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