Make duxelles for this pasta with a mince of mushrooms, shallot, garlic and parsley, sautéed in butter and black pepper added then reduced to a paste. Then add cream and shredded Parmesan to finish this dish.
1 package of gourmet blend mixed mushrooms (crimini, shiitake, oyster)
8 oz package of white button mushrooms, sliced
1 shallot, peeled
3 cloves garlic, peeled
2 T. Unsalted butter
½ teaspoon salt
1/8 teaspoon ground fresh black pepper
½ lemon, juiced
½ cup half and half OR heavy cream
2 slices, thick cut bacon, cooked until crispy, then crumbled (*optional)
1 lb. Campanella pasta (or other pasta), prepared per directions on box
½ cup Pecorino Romana cheese, grated
2 T. Parsley, chopped
Duxelles (minced mushrooms)
Add mushrooms, shallot and garlic to a food processor and pulse until finely chopped, scraping down sides of bowl halfway through.
Add butter to large skillet and heat until butter is foaming. Add mushroom mixture and salt and cook until mushroom liquid has evaporated and mushrooms darkest in color, about 10-12 minutes. Remove from heat and add bacon (if using), pepper, lemon juice and cream. Stir to combine.
Add cooked pasta and grated cheese and stir. Top with chopped parsley and serve.