The name Boscaiola means “of the forest.” Since us Tuscans make an autumn ritual of gathering mushrooms in the forest, and produce some of the best truffles on the planet, there couldn’t be a more quintessentially Tuscan dish than this!!!
1 ounce dried porcini mushrooms
½ cup of white wine
3 tablespoons olive oil
8 ounces mushrooms like Cremini or Porcini(sliced)
1 large shallot (finely diced)
2 clove garlic (chopped)
2 generous spoons of tomato paste
1 teaspoon of fresh thyme (chopped)
1 teaspoon of fresh marjoram (chopped)
1 teaspoon of fresh rosemary (chopped)
salt and pepper to taste
1 pound of Rigatoni
1/4 cup cream (optional)
1 tablespoon black truffle oil
1 teaspoon black truffles (grated or shaved, optional)
1 handfull parsley (chopped)
1/4 Parmigiano Reggiano or Pecorino (grated)
1. Soak the dried porcini mushrooms in the hot water for 20 minutes.
2. Drain and reserve the water and chop the porcini mushrooms.
3. Heat the oil in a pan at medium.
4. Add the mushrooms and saute until tender, about 7-10 minutes.
5. Add shallots, garlic, marjoram, rosemary, thyme, tomato paste salt and pepper and saute for 3 minutes. Add some olive oil if needed (remember this is a white sauce, olive oil based)
6. Add the reserved water and simmer at medium-high until reduced by half, about 10 minutes.
7. Meanwhile cook the pasta as directed on the package.
8. Add the cream (optional) and simmer until it thickens, about 2 minutes.
9. Remove from heat and mix in the black truffle oil. When pasta is cooked strain and add to the pan with two tablespoons of cooking water.
10. Optionally garnished with black truffles. Add the chopped parsley and Parmigiano Reggiano.