Chanterelles, porcini, parsley and mascarpone sauce
Recipe from Elena Faita
Ingredients
6 Portions
50 g butter
4 c. tablespoon of olive oil
250 g chanterelles (trimmed)
250 g porcini (dried or frozen)
½ c. teaspoon pepper
2 cloves garlic (minced)
3 c. chopped Italian parsley (chopped)
6 c. tablespoons of mascarpone cheese
Juice of ½ lemon
400 g short pasta
Parmesan (grated)
Salt and pepper
Method
Heat the butter and half the olive oil to sauté the mushrooms, a small amount at a time. Cook fungi.
Heat remaining olive oil in a skillet and add garlic and hot pepper. Cook until garlic is tender and add the parsley and mushrooms.
Cook over low heat 5 minutes and stir in mascarpone and lemon juice. Season with salt and pepper.
Cook pasta al dente in plenty of boiling salted water. Add the pasta in mushroom sauce, mixing well. (* If necessary, add a little pasta cooking water to “relax” the sauce.)
Top with parmesan and serve.
Share