Bucatini with Mushrooms

Bucatini with Mushrooms
Photo by Randy Mayor

Ingredients

  • 8 ounces uncooked bucatini
  • ¼ cup finely chopped shallots
  • 1 teaspoon finely chopped fresh sage
  • ¼ cup heavy whipping cream
  • 2 (4-ounce) packages exotic mushroom blend, coarsely chopped
  • 1 tablespoon butter
  • ½ teaspoon cracked black pepper
  • + 8 more ingredients
    • 2 ounces Parmigiano-Reggiano cheese, divided
    • 3 ½ teaspoons salt, divided
    • 2/3 cup boiling water
    • ½ cup dried porcini mushrooms (about 1/2 ounce)
    • Sage sprigs (optional)
    • 1 teaspoon truffle oil
    • 2 tablespoons dry sherry
    • 2 garlic cloves, minced

1. Rinse porcini thoroughly. Combine porcini and 2/3 cup boiling water in a bowl; cover and let stand 30 minutes. Drain in a sieve over a bowl, reserving 1/4 cup soaking liquid. Chop porcini. 2. Cook pasta with 1 tablespoon salt in boiling water 10 minutes or until al dente; drain in a colander o...

View full recipe at My Recipes

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