wild mushroom farfalle with gorgonzola and sage

     Here's the recipe for bowtie pasta with Gorgonzola I mentioned in the mushroom mania post. If you love mushrooms like I do and Gorgonzola cheese, then you'll like this. Get your tissues ready... it may make you cry. It is so delicious!
     It is very simple to make, a great choice for a fast evening meal. Takes mere minutes to prepare. Try experimenting with a mix of wild and button mushrooms. I love the flavor of fresh sage as well.
     If you live with, or are an incurable carnivore, you can add a little chicken or even shrimp to this dish to make it meaty. As a side note, though, this is a great way to participate in 'Meatless Mondays.'
1/4 c. dried porcini mushrooms
1 c. warm water
1 T. butter
1 T. olive oil
1 onion, chopped
2 cloves garlic, finely minced
3 c. fresh mushrooms, any type, torn or roughly chopped 
fresh sage leaves, chopped
1 c. dry white wine
2 c. dried farfalle noodles
1/2 c. Mascarpone cheese or heavy cream
1 c. crumbled Gorgonzola cheese
salt and freshly ground black pepper, to taste
two boneless, skinless chicken breasts, cut into cubes, seasoned with salt and pepper
About an hour before beginning to cook, place dried mushrooms in warm water to soak. After an hour, drain mushrooms, squeezing out excess liquid. Reserve soaking liquid and give the porcini a rough chop. Put a deep pot of water on high right now for the pasta.
Place butter and oil in a large flat pan. Heat on medium, add onion and chopped porcini. Soften for a minute or two, then add garlic, fresh mushrooms, sage, a tiny bit of salt and lots of black pepper. Let them brown a little. Pour in wine and soaking liquid, scraping any browned bits off the bottom of the pan. Reduce heat and let it simmer a minute or two.
The pasta water should be ready. This is a good time to cook it. Don't forget a generous amount of salt for the pasta water. While the pasta cooks, add the Mascarpone and Gorgonzola.
This is the moment when the magic happens. The mushrooms and garlic begin making friends with the Gorgonzola. The aromas of sage and garlic dance around your stove. This is where I usually tear up... sniff, sniff;)
Drain pasta reserving about a half cup of the starchy water.
Toss hot farfalle immediately into the Mushroom-Gorgonzola sauce. Stir to blend. After tasting, add more seasoning, if needed and toss in a few more sage leaves. If the sauce becomes to tight (dry,) add a little pasta cooking water to loosen it up. Serve right away with a little Parmesan to pass around.
For the carnivores:
If you must have a little meat in your dish at every meal, here you go...
While sauteing the onion and garlic, throw in the cubed chicken breast I mentioned above. Make sure it is nearly done before proceeding. Continue with recipe as directed.
Gee... all of a sudden I have a craving for Farfalle with Mushrooms. Guess what we're having for dinner?

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