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Bucatini with Mushrooms

Recipe Date:

September 13, 2014

Serving Size:

Cook Time:

00:45:00

Difficulty:

Easy

Measurements:

Imperial (US)

Ingredients

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

Directions

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.