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| Recipes |
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| Pasta with Mushrooms and Mascarpone |
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(makes two servings)
 Olive oil - 2 tablespoons
Mushrooms, chopped - 1 pound Onion, chopped - ½ cup - Garlic, minced - 2 cloves - White wine and/or Chicken broth - 1½ cup Mascarpone - 1 cups Fresh parsley, chopped fine - 1 tablespoon Fresh thyme, chopped fine - 1 tablespoon Kosher salt - to taste Pepper, fresh ground - to taste Pasta, cooked al dente - ½ pound Parmesan, grated - to taste Heat half the oil in sauté pan over medium heat; add and sauté mushrooms till some liquid “sweats” out and evaporates, and they turn very dark in color. Remove mushrooms from pan and set aside. Add remaining olive oil to pan and sauté onions for five minutes, or till they begin to turn golden in color. Add and sauté garlic just till it becomes fragrant, then immediately pour in wine and/or chicken broth. Raise heat, add chopped herbs and reduce liquid by about half. Add mushrooms and remove from heat; meanwhile drain the cooked pasta and place on plates. Add mascarpone to mushroom sauce and stir till fully incorporated; season with salt and pepper. Pour sauce over -- or toss with – pasta. Top with grated Parmesan and fresh herbs. Buon Appetito! |
