Bucatini with Mushrooms

Substitute long fusilli or fettuccine if you can't find bucatini. Dried porcini mushrooms and truffle oil supply rich earthiness. Use leftover truffle oil to drizzle over pizzas, polenta, or salad greens.

Yield: 4 servings

Ingredients

• 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 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)

Preparation

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 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

Nutritional Information

Calories:

393

Fat:

14.2g (sat 7.9g,mono 4.3g,poly 0.9g)

Protein:

15.8g

Carbohydrate:

49.3g

Fiber:

3.4g

Cholesterol:

38mg

Iron:

3.1mg

Sodium:

733mg

Calcium:

201mg