· ½ cup dried mushrooms (about ½ oz)
· 2/3 cup boiling water
· 8oz uncooked
· 3 ¼ tsp salt, divided
· 1tbsp canola oil
· ¼ cup finely chopped shallots/onions
· 2 garlic cloves, minced
· 2oz cheese, divided
· ¼ cup heavy whipping cream
· 1tsp finely chopped fresh sage
· ½ tsp cracked black pepper
· 1tsp oil
Rinse the mushrooms thoroughly. Combine them with 2/3 cup boiling water in a bowl; cover and let stand 30 minutes. Drain in a sieve over a bowl, reserving ¼ cup soaking liquid. Chop mushrooms. Cook pasta with a tablespoon of salt in boiling water 10 minutes or until al dente; drain in a colander over a bowl, reserving ¼ cup cooking liquid.
Heat oil in a large skillet over medium-high heat, add shallots and garlic; sauté five minutes, stirring frequently. Stir in the mushrooms and ¼ tsp salt; cook for one minute. Finely grate an ounce of cheese; crumble remaining cheese. Reduce heat to medium. Stir in pasta, ¼ cup reserved cooking liquid, ¼ cup grated cheese, cream, chopped sage, and pepper; toss well to combine. Drizzle with oil; toss. Top each serving with about 1tbsp crumbled cheese and garnish with sage sprigs, if desired.