wild mushroom farfalle with gorgonzola and sage
If you love wild mushrooms, pasta and Gorgonzola cheese, then you'll like this recipe. Get your tissues ready... it may even make you cry. The combination of flavors and the velvety texture of the sauce is so delicious and very simple to make, a great choice for a fast evening meal.
Try experimenting with a mix of wild and button mushrooms. If you can't find mascarpone cheese, substitute heavy cream. If you live with, or are an incurable carnivore, you can add a little cooked chicken or even grilled shrimp. As a side note, though, this is a great way to participate in 'Meatless Monday.'
Ingredients
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
optional:
4 oz. cooked chicken, shredded or cubed
Method
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 pinch of salt and lots of black pepper. Let veggies 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. Toss in pasta and don't forget a generous amount of salt. While the pasta cooks, add the Mascarpone and Gorgonzola to the vegetables.
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.
Ingredients
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
optional:
4 oz. cooked chicken, shredded or cubed
Method
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 pinch of salt and lots of black pepper. Let veggies 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. Toss in pasta and don't forget a generous amount of salt. While the pasta cooks, add the Mascarpone and Gorgonzola to the vegetables.
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.
Comments
Post a Comment