Ripple-edged cavatelli are basically “little hollows,” perfect for scooping up this silky, earthy sauce of cremini, oyster, and shiitake mushrooms (not to mention dried porcini). A little mascarpone and Parmesan add salty creaminess, while chives lend a fresh touch of green to this wholly hearty dish.
8 ounces cremini mushrooms
2 ounces oyster mushrooms
3 ounces shiitake mushrooms
⅛ ounce chives
2 cloves garlic
9 ounces cavatelli pasta
2 tablespoons butter
¼ cup white wine
½ teaspoon porcini mushroom powder
3 ounces mascarpone cheese
½ ounce grated Parmesan cheese, divided
10″ large pot
12″ large high-sided pan
Wiping mushrooms clean instead of rinsing prevents them from absorbing water. They won’t brown well if they’re too wet.
While it cooks, pasta releases starches into the boiling water. Using some reserved pasta water to make the porcini broth will help the sauce cling to the noodles. It’s easiest to reserve this water in a liquid measuring cup, if you have one.
Bring a large pot of water to a boil over high heat. Trim and discard tough mushroom stems, then wipe mushrooms clean with a damp paper towel and cut into ¼-inch slices (see Recipe Tip). Rinse chives and thinly slice. Thinly slice garlic.
Season boiling water generously with salt. Stir in cavatelli and cook until al dente, about 2 minutes. Reserve ½ cup pasta cooking water, then drain and set aside (see Recipe Tip).
While pasta cooks, heat butter in a large high-sided pan over medium-high heat. When butter is foamy, add mushrooms and garlic and sauté, stirring occasionally, until mushrooms begin to brown, 10-12 minutes. (P.S. This is a great time to set the table). Then, add wine and cook, scraping up brown bits from bottom of pan, until liquid is mostly evaporated, about 1 minute. Season with ⅛ teaspoon salt and pepper as desired.
Once cavatelli is cooked and drained, whisk porcini powder into reserved pasta water until fully dissolved.
Add cooked cavatelli to pan with mushrooms, still over medium-high heat, and stir to combine. Add porcini broth and stir until sauce is silky and clings to noodles, 1-2 minutes. Stir in mascarpone to fully coat pasta, then remove pan from heat.
Add chives and half of Parmesan to pan with pasta and stir to combine. Taste and add salt and pepper as desired, then divide mushroom cavatelli between serving bowls. Garnish with remaining Parmesan, and dig in!
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