Penne Tre Funghi Recipe
Shitake, porcini, portobello mushrooms, creamy truffle sauce
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Ingredients
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Pasta and Sauce
Method
Cooking Instructions
Prepare the Dried Porcini Mushrooms
Soak the dried porcini mushrooms in warm water for about 20 minutes until they are rehydrated. Drain and chop them roughly.
Cook the Pasta
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
Sauté the Mushrooms
In a large skillet, heat 1 tablespoon of truffle oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add shiitake, portobello, and chopped porcini mushrooms to the skillet. Cook for about 5-7 minutes, stirring frequently, until the mushrooms are tender.
Make the Creamy Sauce
Reduce heat to low and add the heavy cream to the skillet with the mushrooms. Stir in the grated Parmesan cheese, remaining truffle oil, salt, and freshly ground black pepper. Mix well and let it simmer for about 3-5 minutes until the sauce thickens slightly.
Combine Pasta and Sauce
Add the cooked penne pasta to the skillet and toss it in the creamy mushroom sauce. If the sauce is too thick, add a bit of the reserved pasta water until desired consistency is reached.
Serve
Garnish with chopped fresh parsley and additional Parmesan cheese if desired. Serve hot.