Mushroom Sauce and Pasta
12 ounces shiitake mushrooms, stemmed
12 ounces white mushrooms, trimmed
4 tablespoons unsalted butter
Salt and black pepper
2 shallots, minced
2 tablespoons minced sage
4 garlic cloves, minced
¼ ounce dried porcini mushrooms, rinsed and chopped fine
1/2-cup dry white wine
4 cups water plus 1/4-cup hot water
12 ounces (3-3/4-cups) companelle, penne, or fusilli
2 ounces Pecarino Romano cheese, grated (1-cup) plus extra for serving
1 tablespoon lemon juice
2 tablespoons minced fresh chives
- Coarsely chop half of shiitake mushrooms and white mushrooms, then quarter remaining shiitake and white mushrooms. Melt 2 tablespoons butter in Dutch oven over medium-high heat. Add all shiitake mushrooms and white mushrooms (both chopped and quartered) and ¾ 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 mushrooms begin to brown, about 10 minutes.
- Add shallots, sage, garlic, and porcini mushrooms and cook until fragrant, about 1 minute. Add wine and cook until evaporated, about 2 minutes. Stir in 4 cups water, pasta, and 1-1/4 teaspoons salt and bring to boil. Reduce heat to medium, cover and cook, stirring occasionally, until pasta is tender, 12 to 15 minutes.
- Off heat, stir in Pecorino, 1/4-cup hot water, lemon juice, remaining 2 tablespoons butter, and 1/2-teaspoon black pepper. Stir vigorously for 1 minute, until sauce is thickened. Season with salt and pepper to taste. Transfer to serving dish and sprinkle with chives. Serve with Pecorino separately.