Campanelle with shrooms

Updated at: Wed, 16 Aug 2023 23:51:53 GMT

Step 1

Melt about 100g of butter in a sauce pan on low heat and stir constantly. Skim the milk solids and keep heating on low flame until the butter turns brown and smells nutty.

Step 2

Cook campanelle in salted water just shy of al dente

Step 3

Cut your mushrooms into thick even slices and put aside. Set a pan (preferably cast iron or carbon steal) on medium high heat and, once hot, add some extra virgin olive oil. Add your mushrooms in batches so that you don't overcrowd the pan, add a little salt and fry until golden brown. Repeat with all mushrooms and set to the side

Step 4

Add two shallots and five cloves of garlic, finely diced, to the pan on medium low heat and sauté until softened and fragrent. Add finely chopped thyme and sauté until fragrent, then stir. Add your mushrooms back and sauté for a couple of minutes.

Step 5

Deglaze the pan with scotch, then add your nut butter and some heavy cream. Stir and let it come to a simmer then cook for a few minutes. Add roughly chopped parsley and ground nutmeg. Season with salt and pepper to taste.

Step 6

Add your pasta and finish cooking in the sauce. Toss to coat evenly. Serve with more parsley, black pepper, toasted walnuts and optionally walnut oil and freshly grated parmigiano reggiano

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