MINNEAPOLIS — Serves three to four small portions
Ingredients:
8 ounces fresh mushrooms, Our favorites for this recipe are a combination of fresh oyster, shitake and crimini… but cepes, lobster, morel, trumpet, porcini and many others all work very well.)
1/4 pound dried Gragnano, Bucatini
2 oz. dried porcini
1/4 cup sherry
1 tea. Dried thyme
1/4 cup minced shallots
2 garlic cloves, very thinly sliced
2 Tbs. Enzo Organic, California, extra virgin olive oil
3 Tbs. cup Enzo Organic, California, extra virgin olive oil
1/4 cup dry white wine or sherry
1/4 cup mushroom stock reserved from hydrating the Porcini
1-2T Casa Rosa,Black Truffle Oil
2 ounces grated Reggianno parmesan or pecorino Romano
2T minced very thinly sliced chives
Method:
Re-hydrate the dried mushrooms in 3/4 cup of hot water mixed with 1/4 cup sherry. Strain and reserve both liquid and mushrooms.
When pasta is cooking, slice your fresh and re-hydrated mushrooms.
Bring 4 quarts water to a boil over high heat in a large pot.
Add 3T salt and the dried pasta.
Cook to your taste, but be sure they still have some ‘tooth’ to them.
Strain and rinse in cold water to stop the cooking process.
Drain well and toss in 1 of the 2 tablespoons of olive oil, reserve.
Place a large pan over medium high heat and preheat pan for several minutes.
Add the remaining tablespoon of olive oil.
Swirl pan and add the shallots, thyme and bouquet garni.
Stir briefly and when shallots are glassy and the pan is aromatic, add the fresh mushrooms.
When the mushrooms have begun to caramelize nicely add the re-hydrated mushrooms and garlic. Stir and add the wine.
Swirl and bring to a strong boil, this will happen almost immediately.
Add the stock, extra virgin olive oil and ¼ cup of the liquid you re-hydrated the dried mushrooms in. Reserve or freeze the remainder of this liquid for another use.
When mixture is boiling add the pasta and toss until the liquid has absorbed into the pasta and the remaining sauce has ‘tightened up’. Add the truffle oil and toss, immediately pull from heat