Mushroom Campanelle

Mushroom Campanelle

By Zwilling J.A. Henckels Sur la Table


Makes 4 servings


  • 10 oz. Campanelle pasta

  • 2 shallots

  • 2 cloves garlic

  • 1 lb. mixed mushrooms

  • 8 sprigs thyme

  • 10 sprigs Italian parsley

  • 2 tbs. olive oil

  • ½ cup sherry

  • ½ cup sour cream

  • ¼ cup heavy cream

  • 2 tbs. toasted pine nuts

  • 3 oz. parmesan cheese

  • Pepper & salt


Cook the pasta in salted water following the instructions on the package.

Peel and clean the shallots and garlic. Dice as fine as possible. Keep separate and set aside.

Remove the parsley leaves from the stems. Mince roughly and set aside.

Remove the thyme leaves from the stems and set aside.

Using a mushroom brush clean the mushrooms. Cut into quarters. Set aside.

Heat the perfect pan over medium high heat. Add olive oil and after 10 seconds the shallots. Sweat until translucent. Turn the heat up to high add the mushrooms, garlic, thyme and while stirring sauté for 5 minutes.

Add sherry and reduce by half. Reduce heat to medium. Add sour cream, heavy cream and half of the parsley. Bring to a simmer and let simmer for 5 minutes. Add the cooked pasta and mix until all pasta is coated with sauce.

Finish with pine nuts and coarsely grated Parmesan cheese. Garnish with remaining Parsley.