Paccheri with Porcini Mushrooms (Risotto Style)

Method

1. Clean the porcini mushrooms. Slice the larger caps into thick slices, and dice the stems into small cubes. Keep the small whole mushrooms aside.
2. Finely chop a small bunch of parsley. Chop a small piece of onion and one garlic clove.
3. In a steel pan (not non-stick), add the garlic, onion, a pinch of parsley, and enough olive oil to cover the bottom. Sauté over medium-high heat.
4. Add all the diced stems and about half of the remaining mushrooms (not the best whole ones). Season with salt. Cook for 6-7 minutes, stirring, until the mushrooms stick to the pan (Maillard reaction).
5. Deglaze the pan with a ladle of unsalted water (the same water you will use to cook the pasta). Scrape the bottom to release any browned bits.
6. Transfer the cooked mushrooms to a blender jar. Add twice the volume of water (relative to the mushrooms) and blend until smooth to obtain a porcini cream. Set aside.
7. In the same pan (without washing), drizzle a little olive oil, add a bit of parsley, then add the reserved whole mushroom caps and small mushrooms. Season with salt and add a ladle of pasta cooking water. Cover and cook over high heat for 7-8 minutes, until the mushrooms are tender.
8. Pour the porcini cream into the pan with the whole mushrooms. Stir and let cook together for about 10 minutes, so the cream thickens and flavors meld.
9. Meanwhile, cook the paccheri pasta in boiling salted water until al dente.
10. Drain the pasta and add it directly to the pan with the mushroom sauce. Toss well.
11. Optionally, turn off the heat and add a knob of butter and grated Parmigiano Reggiano, stirring until melted and creamy. Alternatively, skip the dairy and serve as is. Garnish with fresh parsley and pepper.