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Mixed Mushroom Bucatini
with Collard Greens & Pecorino Cheese
40 MIN
2 Servings
From the Test Kitchen
Tonight’s savory pasta dish showcases a delicious assortment of mushrooms, both fresh and dried. Our fresh mushrooms are button-topped cremini, round-capped shiitake, ruffled maitake and fanned oyster, all browned on the stove for crispy texture and deep flavor. We’re also using dried porcini, rehydrated with a bit of hot water. They make for a tasty addition to the pasta, while the infused water (alongside a touch of tomato paste) creates the flavorful sauce.
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NutritionPER SERVING
-
Calories770 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. In a bowl, combine the dried porcini mushrooms and 3/4 cup of hot water; let stand for at least 10 minutes. Cut the maitake, cremini and oyster mushrooms into bite-sized pieces. Cut off and discard the shiitake mushroom stems; thinly slice the caps. Peel and roughly chop the garlic. Peel and mince the shallot. Remove and discard the collard green stems; roughly chop the leaves. Finely chop the parsley leaves and stems.
2
Cook the mushrooms:
In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the fresh mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until browned; season with salt and pepper. Add half the vinegar and cook, stirring constantly, 30 seconds to 1 minute, or until the vinegar has cooked off. Season with salt and pepper to taste. Transfer to a plate. Rinse and wipe out the pan.
3
Start the sauce:
Reserving the mushroom water, transfer the porcini mushrooms to a cutting board and finely chop. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and shallot; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened and fragrant. Add the tomato paste and cook, stirring constantly, 30 seconds to 1 minute, or until dark red and fragrant.
4
Finish the sauce:
To the pan, add the collard greens, chopped porcini mushrooms, half the parsley and the reserved mushroom water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the collard greens have wilted and the sauce has thickened. Add the remaining vinegar; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Season with salt and pepper to taste.
5
Cook the pasta:
While the sauce cooks, add the pasta to the pot of boiling water. Cook 8 to 10 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly.
6
Finish the pasta & plate your dish:
Add the cooked pasta, cooked mushrooms, butter and half the reserved pasta cooking water to the pan of sauce; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the cheese and remaining parsley. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. In a bowl, combine the dried porcini mushrooms and 3/4 cup of hot water; let stand for at least 10 minutes. Cut the maitake, cremini and oyster mushrooms into bite-sized pieces. Cut off and discard the shiitake mushroom stems; thinly slice the caps. Peel and roughly chop the garlic. Peel and mince the shallot. Remove and discard the collard green stems; roughly chop the leaves. Finely chop the parsley leaves and stems.
2
Cook the mushrooms:
In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the fresh mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until browned; season with salt and pepper. Add half the vinegar and cook, stirring constantly, 30 seconds to 1 minute, or until the vinegar has cooked off. Season with salt and pepper to taste. Transfer to a plate. Rinse and wipe out the pan.
3
Start the sauce:
Reserving the mushroom water, transfer the porcini mushrooms to a cutting board and finely chop. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and shallot; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened and fragrant. Add the tomato paste and cook, stirring constantly, 30 seconds to 1 minute, or until dark red and fragrant.
4
Finish the sauce:
To the pan, add the collard greens, chopped porcini mushrooms, half the parsley and the reserved mushroom water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the collard greens have wilted and the sauce has thickened. Add the remaining vinegar; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Season with salt and pepper to taste.
5
Cook the pasta:
While the sauce cooks, add the pasta to the pot of boiling water. Cook 8 to 10 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly.
6
Finish the pasta & plate your dish:
Add the cooked pasta, cooked mushrooms, butter and half the reserved pasta cooking water to the pan of sauce; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the cheese and remaining parsley. Enjoy!
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