Campanelle with Porcini Cream Sauce

Indulge in the rich and robust flavors of dried porcini mushrooms in this simple and flavorful recipe. By taking a two-step approach, we maximize the earthy taste of the porcini mushrooms. First, we sauté the rehydrated porcini with chopped onions to create a rich foundation. Then, we save the leftover liquid from rehydrating the mushrooms and use it as the base of the sauce, ensuring that none of the hearty porcini flavors goes to waste. To add creaminess, we enrich the sauce with heavy cream, while grated Parmesan cheese thickens it and adds a salty tang that enhances the meaty and savory flavor of the porcini. Elevate your pasta experience with this delightful and aromatic dish, making the most of the concentrated flavors of dried porcini mushrooms.

INGREDIENTS:

• 2 cups water
• 2 ounces dried porcini mushrooms, rinsed
• 3 tablespoons unsalted butter
• 2 onions, chopped fine
• Salt and pepper
• ½ cup heavy cream
• 1 pound campanelle
• 2 ounces Parmesan cheese, grated (1 cup), plus extra for serving

PREPARATIONS:

1. Microwave the water and dried porcini mushrooms in a covered bowl until steaming, approximately 1 minute. Let the mushrooms sit in the water until softened, about 5 minutes. Drain the mushrooms through a fine-mesh strainer lined with a coffee filter. Reserve the liquid and chop the mushrooms into ¾-inch pieces.
2. In a large saucepan, melt the butter over medium heat. Add the chopped onions and ¼ teaspoon of salt. Cook until the onions are softened and lightly browned, about 10 to 12 minutes. Stir in the porcini mushrooms and cook until fragrant, approximately 2 minutes. Add the strained porcini liquid, scraping up any browned bits from the pan, and simmer until the sauce thickens about 10 minutes. Stir in the heavy cream and simmer until the sauce further thickens about 2 minutes.
3. Meanwhile, bring a large pot with 4 quarts of water to a boil. Add the campanelle pasta and 1 tablespoon of salt. Cook the pasta, stirring often, until it reaches the desired al dente texture. Reserve ½ cup of the cooking water, then drain the pasta and return it to the pot. Add the sauce and grated Parmesan cheese to the pasta, tossing to combine. Season with salt and pepper to taste.
4. If needed, add the reserved cooking water to adjust the consistency of the sauce. Serve the pasta with extra grated Parmesan cheese.

YIELD: The recipe yields servings for multiple people.

TIPS:

• When using dried porcini mushrooms, be sure to rinse them to remove any dirt or debris before rehydrating.
• Taste the dish before adding additional salt, as the porcini mushrooms and Parmesan cheese can add saltiness to the sauce.

In conclusion, this recipe showcases the rich and concentrated flavors of dried porcini mushrooms in a simple yet satisfying pasta dish. By sautéing the rehydrated mushrooms with onions and incorporating the strained porcini liquid, the sauce becomes a delightful combination of earthy and savory notes. The addition of heavy cream and grated Parmesan cheese provides creaminess and a salty tang that elevates the overall taste of the dish. Enjoy the aroma and flavors of the porcini mushrooms with every bite of campanelle pasta. Remember to rinse the dried porcini mushrooms before rehydrating them and adjust the seasoning of the sauce according to your taste preference. Serve this delicious pasta dish with extra grated Parmesan cheese for an added layer of flavor. Experience the depth and richness of dried porcini mushrooms in this delightful recipe that brings warmth and comfort to your table.