- Kosher salt
- 2 to 3 tablespoons olive oil
- 2 cups tripolini pasta
- 8 to 10 ounces wild mushroom stems or domestic mushrooms, or a combination of both, cleaned
- 2 tablespoons olive oil
- 2 stalks celery, cut into small dice
- 1 medium carrot, peeled and cut into small dice
- 8 shallots, cut into small dice
- Chicken Stock or low-salt canned chicken broth to cover (about 1 cup)
- 1½ cups heavy cream
- Kosher salt
- Freshly ground black pepper
- About 1½ cups thinly sliced wild mushrooms (shiitake, cremini, chanterelles)
- 4 tablespoons truffle juice or truffle oil (available at specialty food shops), optional
- Kosher salt
- Freshly ground black pepper
- Minced parsley or chives, for garnish
- For the pasta:
- Bring a large pot of salted water to a boil. Add the olive oil, then add the pasta and cook until al dente, about 10 minutes. Drain and rinse in cold water. Drain again.
- For the mushroom cream:
- Grind the mushrooms or stems in a food processor until finely chopped but not pulverized, or mince by hand.
- In a medium saucepan over medium heat, heat the olive oil until just smoking. Add the celery, carrot, and shallots and sauté until softened but not colored, 3 to 4 minutes. Add the minced mushroom stems and chicken stock to cover, bring to a simmer, and cook 10 minutes.
- Add the heavy cream, return to a simmer, and cook until slightly thickened, about 20 minutes, stirring occasionally. Strain through a fine strainer, discarding the solids, and season with salt and pepper.
- To serve:
- Spoon the sauce into a large skillet and add the sliced mushrooms and optional truffle juice. Over medium-high heat, bring the sauce to a boil and let it reduce by about one third; it should be thick enough to coat the pasta.
- Add the cooked pasta, stir well, and reseason, if necessary. Garnish with parsley or chives.
- Variations:
- For tripolini, substitute cavatelli or tortellini.
- Use wild mushroom sauce in Pennette with Mushroom Cream, Lobster, and Asparagus.