Triple Mushroom Pasta

Clever techniques turn a trio of fungi into a luxe pasta sauce. For a pasta dish that's packed with earthy mushroom flavor, we used a trio of mushrooms: white mushrooms, maitakes, and dried porcini. To start, we made a double-mushroom duxelles by grinding affordable white mushrooms and dried porcini in a food processor with aromatics and cooking it all together. A touch of cream finished the dark, savory duxelles. To cook the pasta, we used an unconventional method: We boiled a full pound of campanelle in just 5 cups of water to create a superstarchy liquid. We didn't drain the pasta when it was just shy of al dente. Instead, we stirred in the creamy duxelles to build an ultrarich, creamy sauce that coated the frilly campanelle. Torn maitakes seared in extra-virgin olive oil created a beautiful crisp, brown topping for the dish.

Unbalanced

% Daily Values based on a 2,000 calorie diet