Triple Mushroom Pasta

Name: Triple Mushroom Pasta
Yield: Serves 4 to 6
Ingredients: 2 tablespoons, extra-virgin olive oil; 8 ounces, maitake mushrooms, trimmed and torn into ½-inch pieces; ¼ ounce, dried porcini mushrooms, rinsed; 1 , shallot, peeled; 3 cloves, garlic, peeled; 1 pound, white mushrooms, quartered; 2 tablespoons, unsalted butter; ½ teaspoon, table salt; ½ cup, heavy cream; ⅛ teaspoon, pepper; 1 tablespoon, lemon juice; 5 cups, water; 1 pound, campanelle; 1 teaspoon, table salt; 1 ounce, Pecorino Romano cheese, grated (½ cup); 2 tablespoons, chopped fresh parsley

36 comments

Appears in Cook's Illustrated September/October 2023

Main Courses

Vegetables

Pasta

Clever techniques turn a trio of fungi into a luxe pasta sauce.

SERVES4 to 6

TIME1 hour

has video

WHY THIS RECIPE WORKS

For a pasta dish that's packed with earthy mushroom flavor, we used a trio of mushrooms: white mushrooms, maitakes, and dried porcini. To start, we made a double-mushroom duxelles by grinding affordable white mushrooms and dried porcini in ...

This is a members' feature.