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Bucatini with Mushrooms
Ingredients
  • ½ cup dried porcini mushrooms (about ½ ounce)
  • ⅔ cup boiling water
  • 8 ounces uncooked bucatini
  • 3 ¼ teaspoons salt, divided
  • 1 tablespoon canola oil
  • ¼ cup finely chopped shallots
  • 2 (4-ounce) packages exotic mushroom blend, coarsely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons dry sherry
  • 2 ounces Parmigiano-Reggiano cheese, divided
  • ¼ cup heavy whipping cream
  • 1 teaspoon finely chopped fresh sage
  • ½ teaspoon cracked black pepper
  • 1 teaspoon truffle oil
  • Sage sprigs (optional)
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