March 1, 2021

edible MAINE – Creamy Mushroom Campanelle

By Christine Burns Rudalevige

Feature Image by Derek Bissonnette

The opening of this bell-shaped pasta gives the shallots, mushrooms, and cream in this sauce a place to hide. Eaters get a nice surprise with each bite, which is why Nomad Pasta owners Nick Grim and Noelle Wingate shared the recipe with us.

Print Recipe

Makes

servings

Ingredients

Salt
6 tablespoons butter
1 cup shallots finely diced
16 ounces mushrooms sliced
5 cloves garlic minced
1 cup dry white wine
¾ cup heavy cream
½ cup grated Pecorino Romano cheese
¼ cup Italian parsley chopped
¼ cup basil chopped
12 ounces dried campanelle

Instructions

Bring a large pot of salted water to boil over medium-high heat.
In a large saucepan, melt butter over medium heat. Add shallots and sauté until translucent, 3–4 minutes. Add mushrooms and sauté until tender, 3–4 minutes. Add garlic and sauté for 1 minute. Add white wine and reduce by half. Add heavy cream and reduce by half. Stir cheese and half the parsley and basil into the sauce. Season with salt to taste.
Drop campanelle into the boiling water and cook until al dente. Drain pasta and toss with sauce. Serve hot garnished with pepper and the remaining basil and parsley.

About the author

Christine Burns Rudalevige

Christine is a former Editor-in-Chief of edible MAINE. She has lived in many places, including Connecticut, Maine, Massachusetts, New Jersey, Pennsylvania, England and France. But her professional world has consistently been grounded in just two: in journalism and in the kitchen. Throughout her 30-year writing career, she’s covered sports, politics, business and technology. But for the past 10 years after completing culinary school, she’s focused on food. Her words and recipes about eating locally and sustainably have appeared in publications from The Portland Press Herald to Fine Cooking. Her award-winning cookbook Green Plate Special was published in 2017. When she’s not laboring over a cutting board or a keyboard, she’s learning from her two semi-adult children, a community of food-minded friends, hundreds of productive Maine farmers, thousands of innovative chefs near and far, and her 30,000 honeybees.