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Shiitake, white, and dried porcini mushrooms provide the dominate flavor while garlic, shallots, white wine, fresh lemon juice and sage round out the simple and easy sauce. The entire dish is made in one pot, including the pasta, making this a perfect weeknight meal. This is the first time I’ve cooked with dried porcini and aside from the fact that they look a little strange, they are a tasty and fragrant addition.
Grated Pecorino Romano cheese adds a nice salty touch to the dish so be careful when seasoning the pasta, you may not need as much as you think. The campanelle pasta is wonderful and I love the way it hides little bits of porcini and the minced garlic and shallot under the ruffles.
Garnish with chopped fresh chives and serve! We loved it and even enjoyed left-overs cold from the refrigerator the next day.
Don’t forget to PIN to your favorite Comfort Food Board!
Campanella with Mushroom Sauce
- 10 ounces shiitake mushrooms stems removed
- 16 ounces white mushrooms trimmed
- 4 tablespoons unsalted butter
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 2 large shallots minced
- 2 tablespoons minced fresh sage
- 4 garlic cloves minced
- ¼ ounce dried porcini mushrooms rinsed and chopped
- ½ cup dry white wine
- 4 cups water
- ¼ cup hot water
- 12 ounces campanelle pasta
- 1 cup grated Pecorino Romano cheese plus extra for garnish
- juice of 1/2 lemon about 1 tablespoon
- 2 tablespoons minced fresh chives
- Slice half the white and shiitake mushrooms (or to save time you can purchase them already sliced). Chop the remaining mushrooms into a smaller dice, set aside.
- Heat a large dutch oven over medium-high heat. Add 2 tablespoons butter and all the shiitake and white mushrooms. Season with ½ teaspoon salt, cover and cook until mushrooms release their liquid, about 5 minutes. Uncover and continue to cook stirring occasionally until all liquid has evaporated and the mushrooms being to brown, about 10 minutes.
- Add the garlic, sage, porcini mushrooms and shallots. Cook and stir for 1 minutes. Add the wine and cook until evaporated, about 2 minutes.
- Add 4 cups of water, the campanelle pasta and ½ teaspoon salt. Bring the mixture to a boil then reduce the heat to medium, cover and cook stirring occasionally until the pasta is tender, about 15 minutes.
- Remove from the heat and add the Romano cheese, ¼ cup hot water, ground black pepper, lemon juice and the remaining 2 tablespoons butter. Quickly stir to combine and continue stirring vigorously for 1 minute. Season with salt and pepper to taste. Serve garnished with chopped chives and extra grated cheese.
Happy Monday! Thanks so much for stopping by.