Small Kine Farms Mushroom Campanelle Recipe
A rich dish featuring garlic butter, truffle mushroom coulis, white wine, and parmesan.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the campanelle pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Mushroom Coulis
In a large skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the mushrooms and cook until they are soft and browned, about 5-7 minutes.
- 3
Add Wine and Truffle Oil
Pour in the white wine and let it simmer for about 3-4 minutes, allowing the alcohol to cook off. Stir in the truffle oil.
- 4
Combine Pasta and Sauce
Add the cooked campanelle pasta to the skillet and toss to coat with the mushroom coulis. If the sauce is too thick, you can add a little pasta water to loosen it.
- 5
Finish with Cheese and Seasoning
Remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste. Garnish with chopped parsley before serving.
