Yield: 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 cloves garlic, minced
2 Tablespoons dry sherry
2 ounces Parmigiano-Reggiano cheese, divided
1/4 cup heavy whipping cream
1 teaspoon finely chopped fresh sage
1/2 teaspoon cracked black pepper
1 teaspoon truffle oil
Sage sprigs (optional)
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.
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.
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.
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 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.
Wine note: Like most Chiantis, Cecchi Natio Chianti 2007 ($16) is a medium-bodied, versatile red. What makes this one special is that the ripe cherry fruit is underscored by a sensuous, rustic structure that plays especially well with the ingredients in Bucatini with Mushrooms. Even better, the clear, refreshing acidity of this wine, made with organic grapes, cuts right through the rich truffle oil and butter. —Jeffery Lindenmuth
Cooking Light, OCTOBER 2009