Main Dish
Rustic Campanelle ai Funghi
J. Rickards Winery
24505 Chianti Road
Cloverdale, CA 95425
jrwinery.com
- RECIPE YEAR: 2017
- RECIPE BY: Eliza Rickards
- YIELD: Serves 4
- PAIRS WELL WITH: 2014 La Cosecha Zinfandel
This hearty dish was inspired by Jim and Eliza Rickards' stay at an "Agriturismo" near Siena, Italy. If you can’t find shiitake mushrooms, cremini mushrooms can be substituted or white mushrooms can be used exclusively, but don’t omit the dried porcini. Parmesan cheese can replace the Asiago or Pecorino Romano, if you like.
Ingredients:
- 3/4 pound shiitake mushrooms, stemmed
- 3/4 pound white mushrooms, trimmed
- 4 tablespoons unsalted butter
- Salt and freshly ground pepper, to taste
- 2 shallots, minced
- 2 tablespoons minced fresh sage
- 4 garlic cloves, minced
- 1/4 ounce dried porcini mushrooms, soaked, rinsed and finely chopped
- 1/2 cup J. Rickards Winery Sauvignon Blanc
- 4 cups water
- 3/4 pound campanelle pasta
- 3/4 pound Asiago or Pecorino Romano cheese, grated (1 cup), plus more for serving
- 1/4 cup hot water
- 1 tablespoon fresh lemon juice or Sauvignon Blanc
- 2 tablespoons minced fresh chives
Directions:
Coarsely chop half the shiitake mushrooms and white mushrooms, then quarter the remaining shiitake mushrooms and white mushrooms. In a Dutch oven over medium-high heat, melt 2 tablespoons of the butter. Add all of the shiitake mushrooms and white mushrooms (both chopped and quartered) and 3/4 teaspoon salt. Cover and cook until the mushrooms release their liquid, about 5 minutes. Uncover and continue to cook, stirring occasionally, until all the liquid has evaporated and the mushrooms begin to brown, about 10 minutes. Add the shallots, sage, garlic and porcini mushrooms and cook until fragrant, about 1 minute. Add the wine and cook until evaporated, about 2 minutes. Stir in the 4 cups water, pasta and 1 1/4 teaspoons salt and bring to boil. Reduce the heat to medium, cover and cook, stirring occasionally, until the pasta is tender, 12 to 15 minutes. Remove from the heat and stir in the cheese, 1/4 cup hot water, lemon juice or wine, remaining 2 tablespoons butter and 1/2 teaspoon pepper. Stir vigorously until the sauce is thickened, about 1 minute. Adjust the seasoning with salt and pepper. Transfer the pasta to a serving dish and sprinkle with the chives. Serve immediately and pass extra cheese at the table.
