Pappardelle with Mushrooms

Ingredients

• 0.5 ounce the following: parmesan rind) dried
• 2 tablespoons sherry dry
• 1 teaspoon fresh sage fresh finely chopped
• 2  garlic cloves minced
• 0.3 cup heavy whipping cream 
• 8 ounce mushroom blend sliced coarsely chopped
• 1 tablespoon olive oil 
• 2 ounces parmigiano reggiano cheese divided
• 8 ounces soup noodles uncooked
• 0.5 teaspoon pepper black
• 3.3 teaspoons salt divided
• 0.3 cup shallots finely chopped
• 1 teaspoon truffle oil 
• 0.7 cup water boiling

Equipment

• bowl
• frying pan
• sieve
• colander

Directions

1. Rinse porcini thoroughly.
2. Combine porcini and 2/3 cup boiling water in a bowl; cover and let stand 30 minutes.
3. Drain in a sieve over a bowl, reserving 1/4 cup soaking liquid. Chop porcini.
4. Cook pasta with 1 tablespoon salt in boiling water 10 minutes or until al dente; drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
5. Heat oil in a large skillet over medium-high heat.
6. Add shallots, mushroom blend, and garlic; saut 5 minutes, stirring frequently. Stir in porcini, sherry, and remaining 1/4 teaspoon salt; cook 1 minute or until the liquid evaporates.
7. Finely grate 1 ounce cheese; crumble remaining cheese. Reduce heat to medium. Stir pasta, 1/4 cup reserved cooking liquid, 1/4 cup reserved porcini soaking liquid, 1/4 cup grated cheese, cream, chopped sage, and pepper into mushroom mixture; toss well to combine.
8. Drizzle with truffle oil; toss.
9. Place about 1 1/4 cups pasta mixture on each of 4 plates; top each serving with about 1 tablespoon crumbled cheese.
10. Garnish with sage leaves, if desired.