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Recipe Thursday-Pasta with Mascarpone and Mushrooms

Posted on September 1st, 2011 | Posted in Main Course, Recipes

This past weekend I remembered that I had some leftover mascarpone in my fridge. I usually make Tiramisu when  I have mascarpone, but this time around I made Pasta with Mascarpone and Mushrooms. My sister was the one that suggested making a pasta sauce with it. This recipes was so simple, not too rich and complimented the earthiness of the mushrooms perfectly. Also, I was able to make two meals out of it by eating it how the recipe states and then by adding grilled chicken breasts and sauteed fresh tomatoes.

Pasta with Mascarpone and Mushrooms

Yield 6 Servings


4 tablespoons unsalted butter (880000)
1/4 cup coarse fresh bread crumbs (991870)
1 pound linguine (991532)
1 pound assorted stemmed mushrooms, such as cremini, shiitakes and chanterelles, thickly sliced
Salt and freshly ground pepper (CQS030/CQP065)
1/4 cup heavy cream (HPH010)
1 cup mascarpone (1/2 pound), at room temperature (775760)
2 tablespoons chives (CQC052)


Melt 1/2 tablespoon of the butter in a large, deep skillet. When the foam subsides, add the bread crumbs and cook over moderately high heat, stirring, until golden and crisp, 4 to 5 minutes. Transfer the bread crumbs to a plate and wipe out the skillet with a paper towel.

In a large pot of boiling salted water, cook the pasta until just barely al dente. Drain the pasta, reserving 1 1/2 cups of the pasta cooking water.

Meanwhile, melt the remaining 3 1/2 tablespoons of butter in the skillet. Add the mushrooms, season with salt and pepper and cook over high heat, stirring, until tender and lightly browned, about 5 minutes. Add the cream and cook over moderate heat, scraping up any browned bits from the bottom of the pan, until almost evaporated, about 2 minutes. Stir in the mascarpone and 3/4 cup of the reserved pasta cooking water and cook until a creamy sauce forms. Add the pasta to the sauce and toss gently over moderate heat until fully coated and cooked through, about 3 minutes; add the remaining 3/4 cup of pasta cooking water as needed to keep the pasta moist. Transfer to a large, warmed bowl, sprinkle with the toasted bread crumbs and chives and serve.

Recipe from FoodandWine.com

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