Bucatini with Mushrooms

Bucatini with Mushrooms
Recipe Date:
September 13, 2014
Serving Size:
Cook Time:
Imperial (US)
  • 1/2 cup Porcini Mushrooms, Dried
  • 2/3 cup Boiling Water
  • 8 ozs Bucatini, Uncooked
  • 3 1/4 tsps Salt
  • 1 tbsp Canola Oil
  • 1/4 cup Shallots, Chopped
  • 8 ozs Fresh Mushroom Blend
  • 1 tsp Basil, Dried
  • 2 ozs Parmigiano-Reggiano, Divided
  • 2 Garlic Cloves, Minced
  • 2 tbsps Dry Sherry
  • 1/4 cup Heavy Whipping Cream
  • 1 tsp Fresh Sage, finely chopped
  • 1/2 tsp Cracked Black Pepper
  • 1 tsp Truffle Oil

Pairing Notes: Pinot and mushrooms are a match made in heaven. Keep in mind that a little truffle oil goes a long way.

Chef’s Tip: If you can’t find bucatini, you can use fettuccine. While the recipe says it serves 4 people, we think it serves 2 as an entrée and 4 people as a side dish.

Recipe Link

Recipe courtesy of Cooking Light via Myrecipes.com, Bucatini With Mushrooms.

Photo courtesy of Randy Mayor with styling by Leigh Ann Ross via Myrecipes.com, Bucatini With Mushrooms.