Pasta with Mushroom Mascarpone Sauce

29 Jan

Mushrooms are a great ingredient for vegetarian cooking. They have a hearty, almost meaty flavor that satisfy meat-eaters and vegetarians alike. This particular recipe is from the Giada at Home cookbook I recently borrowed from the library. I thought it was a new recipe, but when I went to cook it, I realized it seemed very familiar. Indeed, this was the recipe that my husband cooked for me on my birthday last year. It was delicious then, too, so I don’t know why we haven’t cooked it since. Looks like we’ll have to start making up for lost time 🙂

Pasta with Mushroom Mascarpone Sauce (by Giada De Laurentiis)

Ingredients:

* 1 lb pasta
* 2 tbsp olive oil
* 2 shallots, minced
* 1 clove garlic, minced
* Salt and pepper, to taste
* 1 lb assorted mushrooms (such as cremini, shiitake, and button), cleaned and sliced
* 1/2 cup white wine
* 1/2 cup vegetable stock
* 1 cup (8 oz) mascarpone cheese, at room temperature
* 1/2 cup grated Parmesan
* 1/4 chopped fresh chives

Preparation:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
  • While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until the mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook f or 3 minutes until all the liquid evaporates. Add the stock and simmer until the liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives.

Make sure you season liberally!

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