Creamy Mushroom Pasta with Grana Padano cheese
¼ cup dried porcini mushrooms
1 teaspoon salt, plus more for cooking water
1 pound rigatoni pasta
3 tablespoons olive oil, divided
1 pound mixed mushrooms, cut into bite-size pieces
4 garlic cloves, sliced
1 shallot, diced
2 tablespoons unsalted butter
Freshly ground black pepper
½ cup heavy whipping cream
1 cup finely grated Grana Padano cheese
Chives for garnish
In a small bowl combine porcini mushrooms and 1 cup of hot water. Set aside 30 minutes. Reserving soaking liquid, squeeze mushrooms dry, set aside and chop.
Bring a large pot of salted water to a boil. Cook pasta 2 minutes less than package directions call for. Drain and set aside.
In a large skillet, heat 2 tablespoons of the oil over high heat. Add half of the mushrooms. Cook and stir until golden and cooked through, about 5 minutes. Remove to a small bowl. Repeat with remaining 1 tablespoon oil and mushrooms, leaving this batch of mushrooms in the skillet.
Reduce heat to medium. Add garlic, shallots, butter, porcinis and the reserved mushrooms to the skillet. Season with pepper and the 1 teaspoon of salt. Cook and stir until shallots are translucent. Add reserved porcini liquid, cream and cheese. Stir until cheese has melted. Add reserved pasta and fold together until cream sauce has coated every piece.
Remove from heat and allow sauce to thicken a few minutes before serving. Garnish with chives, if desired.