Campanelle with Mushrooms
Source: Thomas McNaughton + Ryan Pollnow, Flour + Water
Recipe Type: Entrees | Seasons: Autumn, Winter
This recipe was demonstrated at the Foodwise Classroom on December 17, 2022.
Serves 4
INGREDIENTS
1 lb. Flour+Water Campanelle pasta
¼ cup kosher salt
3 tbsp extra virgin olive oil
1 (8 oz.) container “chef’s sample” mixed mushrooms (*or substitute your favorite mushroom), chopped or sliced
1 shallot, thinly sliced
8 garlic cloves, thinly shaved
2 bunches Dino kale, stems removed and leaves rough chopped
½ cup white wine
4 thyme sprigs, leaves picked
¾ cup heavy cream
1 cup vegetable stock
4 tbsp butter
1 tbsp sherry vinegar
Kosher salt, to taste
2 oz. parmigiano reggiano, finely grated
PREPARATION
To cook the pasta, bring 4 quarts of water to a boil in a 6 quart stock pot.
Add a quarter cup of kosher salt to the water and make sure it remains at a constant boil over high heat.
Drop the pasta into the salted water and stir to prevent the pasta from sticking to the bottom. Stir the pot often to ensure the individual noodles are constantly moving and cook evenly.
At two minutes before the estimated cook time on the box, begin checking for doneness.
Once the pasta is slightly undercooked, reserve a quarter cup of the pasta water and strain directly into the prepared pan sauce.*
For the pan sauce, heat a 12” diameter, high sided sauté pan over medium heat.
Add extra virgin olive oil and allow the oil to heat slightly. Add chopped mushrooms and allow to caramelize (don’t be tempted to stir too early here, you really want to get good caramelization before disturbing the mushrooms).
Stir and continue to sauté the mushrooms until they have good color on all sides.
Add the shallots and garlic and continue to sauté for one minute.
Add kale leaves and deglaze with white wine. Stir and cook until the wine reduces and the pan is almost dry again. Add the picked leaves of thyme.
Add cream and vegetable stock and bring the pan sauce to a simmer.
Strain the pasta into the pan sauce along with a quarter cup of the pasta water (*see above).
While stirring, add in butter and cook until the sauce reduces to a consistency that coats the campanelle.
Remove the pan from the heat and season with sherry vinegar and salt. Plate and garnish with freshly grated parmigiano reggiano.
Excerpted with permission from flour+water by Thomas McNaughton, copyright © 2014. Published by Ten Speed Press, an imprint of Penguin Random House.
