Campanelle with Mushroom Ragu by Chef Brian Burns
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Campanelle with Mushroom Ragu
Brought to you by: Chef/Owner Brian Burns
Ingredients:
- 1 lb Fresh Campanelle Pasta or other fresh hollow center pasta
- 6 oz. Porcini Mushrooms, substitute reconstituted dried mushrooms or porcini powder
- 6 oz. Shiitake Mushrooms
- 6 oz. Oyster Mushrooms
- ½ C. Shallot, minced
- 1 Tbsp. Garlic, minced
- 1 tsp. Fresh Thyme, chopped
- 1 tsp. Fresh Oregano, chopped
- 1 tsp. Fresh Rosemary, chopped
- ½ tsp. Crushed Red Pepper Flake, to taste
- 4 oz. Dry white wine
- 12 oz. Chicken or Vegetable Stock
- 3 oz. Heavy Cream
- ½ ea. Lemon Juice, to taste
- 2 Tbsp. Chives, minced
- 2 oz. Parmesan, to taste
- Salt
- Black Pepper
- Sea Salt
Preparation:
- Put a large pot of heavily salted water on high heat on the stove to cook the pasta.
- Set a large, heavy bottom sauté pan over medium-high heat. Add olive oil to coat the bottom of the pan. When the oil is hot and shimmering, add your mushrooms. Depending on the size of your pan you may want to work in a couple of batches.
- Add the shallot, garlic, thyme, oregano, rosemary and chili flake to the mushrooms and stir to combine. Cook for several minutes until the shallots begin to soften and the garlic has mellowed.
- Add the white wine and allow it to reduce until nearly dry.
- Add the chicken stock and reduce by half.
- Add the cream and lower the heat to a gentle simmer.
- Cook the pasta in the salted water pot until a bit firmer than al dente. Fresh pasta cooks very quickly, and you’ll remove it from the water early so that it can finish cooking in the sauce.
- Add a couple of ounces of starchy pasta water to the mushroom pan.
- Toss the pasta in the mushroom ragu to evenly coat, cook for two minutes over very low heat to allow the flavors to combine.
- Squeeze the lemon half into the pasta, be sure to taste.
- Divide evenly among four plates or bowls.
- Top with grated parmesan, minced chives and a pinch of sea salt.
