Pasta with mushrooms

 More comfort in a bowl, this time pasta instead of soup.

Pasta with mushrooms

From “The Tucci Table” by Stanley Tucci and Felicity Blunt

Ingredients

½ cup dried porcini mushrooms

1 cup warm water

4 tablespoons olive oil, divided

2 tablespoons butter, divided

1 large onion, finely chopped

1 shallot, finely chopped

2 garlic cloves, fiinely chopped

2 to 3 pounds brown mushrooms, sliced

1 teaspoon sea salt

1 sprig each of rosemary, sage and thyme, tied into a bundle

¾ cup white wine

1 cup broth

1 ½ cups grated Parmesan cheese, divided

1 pound dried parpadelle

Chopped parsley for garnish

Method

Soak dried mushrooms in the warm water for a half hour. Remove from water and squeeze out liquid and chop them roughly. Strain the mushroom soaking liquid through a paper coffee filter and reserve liquid.

In a large deep skillet, heat 3 tablespoons olive oil and 1 tablespoon butter. Add onion, shallot and garlic and cook over low heat until softened. Raise heat to medium. Add remaining 1 tablespoon of olive oil, the brown mushrooms, dried mushrooms, salt and the herb sprigs. Cover and cook about 5 minutes until mushrooms are slightly soft. Add white wine and cook, uncovered, for 1 minute. Add broth, reserved mushroom soaking liquid and a generous grind of black pepper. Cook on medium low for 20 to 25 minutes until mushrooms are soft.

Meanwhile, cook parpadelle in boiling salted water until just al dente.

Fish out the herb sprig bundle. Stir in remaining 1 tablespoon of butter to mushroom mixture. Add in drained pasta and 1 cup of Parmesan. Toss to coat and serve garnished with remaining Parmesan and parsley.

Rating: Comfort food in a bowl. Probably more a family-at-home dish than company, which is where we're all at now.