Pasta With Mushrooms Mascarpone Food

PASTA WITH MUSHROOMS & MASCARPONE

Steps:

• Melt I tbsp of butter in a saucepan. Add the bread crumbs and brown them. Remove from heat and set aside. Cook the pasta in a large pot of boiling salted water. Drain reserving 1 1/2 cups pasta water.
• Add the remaining 3 tbsp of butter to a skillet. Once melted add the mushrooms and season with salt and pepper. Cook until tender and lightly browned. Add the cream and let most evaporate. Stir in the Mascarpone and 1 cup of the reserved pasta water. Cook until creamy. Add the pasta into the pan with the remaining pasta water. Cook until creamy. Taste and adjust for salt. Stir in the chives.
• Transfer to a plate and top with bread crumbs. Top with shaved Pecorino Romano and fresh cracked pepper.

RIGATONI WITH CREAMY MUSHROOM SAUCE

Steps:

• 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 mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until 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. Serve immediately.