Serves 2 as a main CONCHIGLIE CON CREMA DI ZUCCA, FUNGHI E MASCARPONE
220g button/chestnut mushrooms (sliced finely)
30g porcini (dried 6-8 slices)
3 cloves of garlic
1 tbsp butter
salt and pepper to taste
180g pumpkin puree
1 tbsp mascarpone
about 1/4 cup water (where paste has been cooked)
1/2 tbsp olive oil and parmesan cheese for serving
Rehydrate porcini in warm or boiling water for 10 to 15 minutes. KEEP a bronze liquor as you will need it for the sauce.
Put a large pan of water on to boil. When starts boiling season well with salt and cook the pasta (cook the pasta according to packet instructions). In another pan, over a moderate heat, fry mushrooms and garlic until mushrooms get color. Add chopped porcini together with their water (4-5 tbsp) and simmer on a law heat for 10 minutes. Season well with salt and pepper, add pumpkin puree and water where pasta has been cooked and cook for few more minutes. Take the pan of the heat and stir in a table spoon of mascarpone. Drain the pasta and toss in the pan. Check seasoning once again and serve with few drops of extra virgin olive oil and grated parmesan on top.
For this silky and vibrant sauce I used shell inspired pasta, conchiglie. This way mushrooms can hide into the shell's cavity.