Mushroom Medley Campanelle

1. For the Crispy Mushrooms

Start by heating 2 tablespoons of extra-virgin olive oil in a 12-inch skillet over medium-high heat. Add the maitake mushrooms and cook them for about 2-3 minutes until they start to wilt. Continue cooking for another 7-9 minutes until they become well-browned and crisp. Once done, transfer them to a plate and set aside.

2. For the Duxelles

Place the rinsed dried porcini mushrooms, shallot, garlic, and white mushrooms into a food processor. Pulse the mixture for about 10-15 seconds until coarsely chopped. Then, heat 2 tablespoons of unsalted butter in the now-empty skillet over medium heat. Add the chopped mushroom mixture along with ½ teaspoon of table salt and cook for about 10-12 minutes until the mushrooms release their moisture and the mixture becomes dry and concentrated. Stir in ½ cup heavy cream, ⅛ teaspoon black pepper, and 1 tablespoon lemon juice, cooking for another minute to let the flavors meld together.

3. For the Pasta

While the duxelles mixture is cooking, bring 5 cups of water to a boil in a large Dutch oven. Add 1 teaspoon of table salt and the campanelle pasta. Cook the pasta for 6-8 minutes, or until it is al dente. Drain the pasta, reserving about 1 cup of pasta water. Return the pasta to the pot and stir in the duxelles mixture along with 1 ounce of grated Pecorino Romano cheese. If the sauce seems too thick, gradually add the reserved pasta water until you reach the desired consistency.

4. Final Assembly

Transfer the pasta to a serving bowl. Top with the crispy maitake mushrooms and sprinkle with 2 tablespoons of chopped fresh parsley. Serve immediately.