# Campanelle with Mushrooms and Roasted Garlic

Recipe by sunset.com · original: https://sunset.com/recipe/campanelle-with-mushrooms-and-roasted-garlic  
Cuisine: Italian · Dish: Pasta  
On Meez: https://meezenplace.app/recipes/campanelle-with-mushrooms-and-roasted-garlic-recipe (with step-by-step Cook Mode)

Campanelle with Mushrooms and Roasted Garlic

## Ingredients (serves 4)

- 2 heads garlic
- ½ cup plus 3 tbsp extra virgin olive oil, divided
- ¼ cup Diamond Crystal brand kosher salt
- 1 lb Flour + Water campanelle pasta
- 1 lb morel mushrooms (or substitute your favorite wild or cultivated mushroom), cut into ½” rounds
- 8 thyme sprigs, leaves picked
- 1 bunch dinosaur kale, stems removed and leaves roughly chopped
- ½ cup white wine
- 1 cup heavy cream
- 1 cup vegetable stock
- 4 tbsp butter
- 1½ tbsp sherry vinegar
- 1 tbsp kosher salt
- 2 oz Parmigiano Reggiano, finely grated

## Steps

1. Cut the stems off the kale leaves and roughly chop the leaves
2. Cut the top ¼ off the garlic heads to expose the tops of the cloves
3. Drizzle the garlic heads with 3 tablespoons of olive oil and wrap securely in aluminum foil
4. Bake the garlic at 350°F, checking during the last 20 minutes, until caramelized, light brown, and tender
5. Allow the roasted garlic to cool before using
6. Bring 4 quarts of water to a boil in a 6-quart stock pot
7. Add ¼ cup of Diamond Crystal kosher salt to the water and maintain a constant boil over high heat
8. Drop the pasta into the salted water and stir to prevent sticking
9. Stir the pot often so the noodles cook evenly, checking for doneness starting 2 minutes before the box's estimated cook time, until slightly undercooked
10. Reserve 1/4 cup of the pasta water once the pasta is slightly undercooked
11. Heat a 12-inch diameter, high-sided sauté pan over medium heat
12. Add ½ cup of olive oil to the pan and allow it to heat slightly
13. Add the chopped mushrooms and allow them to caramelize without stirring too early
14. Add the picked thyme leaves and season the mushrooms with a generous pinch of salt, then continue to sauté until they have good color on all sides
15. Add the kale leaves, season again with a pinch of salt, and deglaze with white wine
16. Stir and cook until the wine reduces by half
17. Add the cream and vegetable stock and bring the pan sauce to a simmer
18. Squeeze the roasted garlic cloves from the heads and stir into the sauce
19. Add the pasta to the pan sauce along with 1/4 cup of the reserved pasta water
20. Add the butter and cook until the sauce reduces to a consistency that coats the campanelle
21. Remove the pan from the heat and season with sherry vinegar and salt
22. Plate the pasta and garnish with freshly grated Parmigiano Reggiano

## Good to know

### Swaps

- No morel mushrooms? Use your favorite wild or cultivated mushroom, cut into ½-inch rounds, as the recipe suggests.
- No dinosaur kale? Substitute another leafy green like curly kale or Swiss chard, stems removed and chopped.
- No sherry vinegar? Use an equal amount of white wine vinegar for a similar tang.

### Storing it

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or stock to loosen the sauce.

### Making it ahead

Roast the garlic up to 2 days ahead and keep it covered in the fridge until ready to squeeze into the sauce.

## Nutrition (per serving, as published by sunset.com)

- Calories: 0 calories