The umami in fresh mushrooms intensify when they’re dried. In this recipe, we reconstitute them to infuse their concentrated flavor throughout. Plus, we add the soaking liquid into the sauce to really give the dish that much more oomph.
MAKES TWO SERVINGS
1 ounce dried porcini mushrooms
An hour before you’d like to eat, soak the dried mushrooms in 1 cup cold water.
To make the crispy shallots, heat the olive oil in a large saute pan over medium heat. Add the shallots, stirring well to coat in oil. Cook until the shallots are nicely browned, about 8-10 minutes, stirring occasionally. Turn the heat down to medium-low if they start to burn. Use a slotted spoon to remove the shallots from the pan onto a paper towel lined plate. You'll use this pan and the remaining oil to make the sauce.
Bring a large pot of salted water to a boil.
Pull mushrooms out of water, squeezing excess water into the bowl (save the soaking water for the sauce) and chop finely. Using the pan for the shallots, turn the heat to medium and add the chopped porcini mushrooms. Cook for 1-2 minutes until excess moisture has evaporated and mushrooms are beginning to brown. Add the tomato paste and dried oregano, cook 1-2 minutes more. The tomato paste should start to stick to the pan.
Add in reserved mushroom soaking water and cook for 2-3 minutes on medium-high heat. Add 2 tablespoons of butter (or more olive oil).
Add the Porcini Trumpets to your boiling water and cook until al dente, about 6-8 minutes. Drain the pasta, reserving 1/2 cup water for the sauce. Add the pasta to the sauce pan and cook over medium heat, stirring well to coat the pasta in the mushroom sauce. If the sauce is too thick, add a bit of reserved pasta water and cook 1-2 minutes more.
Serve pasta topped with crispy shallots and grated Parmigiano-Reggiano cheese.
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