Saturday, June 5, 2010

Bucatini with Mushrooms

If you've never tried Bucatini or Perciatelli pasta before, run out and buy some right now.  It's such a fun noodle to eat!  At first glance it looks like a thick spaghetti, but upon closer inspection, you'll notice a tiny hole running right through the center of the pasta.  I don't know what it is about that hole, but it makes the pasta have such a wonderful texture.  This is the first time I've eaten this pasta, and I can tell you for sure that this will always be stocked in the pantry! 

This recipe is from Cooking Light once again, and when Bec showed it to me, I was all about it.  I've been wanting to eat more mushrooms and learn a few staple mushroom recipes, and this is definitely going to be a staple. We got the mushrooms from the farmer's market, a crimini & oyster blend, which is where I got my new love / interest in mushrooms.  We got some portobellas last weekend and made delicious portobella burgers with avocado and swiss cheese.  Recipe to come, and oh yeah, they were delicious.

Anyway, this dish was great, wonderful mushroom flavor and the pecorino-romano cheese to top it off is a perfect accent on this meal.  The recipe calls for Bucatini, but we couldn't find any, so we got Perciatelli made by DeCecco.  It's the same pasta, as far as i know, just a different name.  The hole in these pastas must allow for more sauce and deliciousness to get into the pasta itself, because each strand was so flavorful, I couldn't get enough.  So without further ado, I give you the recipe for my new favorite pasta and mushroom dish...

Bucatini w/ Mushrooms
adapted from Cooking Light

1/2 cup  dried porcini mushrooms (about 1/2 ounce)
2/3 cup  boiling water
8 oz uncooked bucatini
3 1/2 tsp salt, divided
1 Tbs butter
1/4 cup  finely chopped shallots
2 (4-oz) packages exotic mushroom blend, coarsely chopped
2 garlic cloves, minced
2 Tbs dry sherry
2 oz  Parmigiano-Reggiano cheese, divided
1/4 cup  heavy whipping cream
1 tsp finely chopped fresh sage
1/2 tsp  cracked black pepper
1 tsp truffle oil
Sage sprigs (optional)

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 over a bowl, reserving 1/4 cup cooking liquid.

3. Melt butter in a large skillet over medium-high heat. Add shallots, mushroom blend, and garlic; sauté 5 minutes, stirring frequently. Stir in porcini, sherry, and 1/4 teaspoon salt; cook 1 minute or until liquid evaporates.

4. Finely grate 1 ounce cheese; crumble remaining cheese. Reduce heat to medium. 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 sage, and pepper; toss well to combine. Drizzle with truffle oil; toss. Place about 1 1/4 cups pasta mixture on each of 4 plates; top each serving with about 1 tablespoon crumbled cheese. Garnish with sage sprigs, if desired.  Serves 4. (or 2 really hungry people)

Download a printable recipe here!

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