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Campanella with Mushroom Sauce

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dinner, Meatless Monday
Servings: 4 -6 servings
Author: Tricia


  • 10 ounces shiitake mushrooms, stemmed
  • 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
  • 1/4 ounce dried porcini mushrooms, rinsed and chopped
  • 1/2 cup dry white wine
  • 4 cups water
  • 1/4 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 1/2 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 1/2 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, 1/4 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.


Recipe adapted from Cook's Country Magazine, February / March 2015