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Funghi Autunno - Pasta in Cream Sauce with Wild Mushrooms and Sage

Chef Vito Shows Us How To Prepare His Delicious Funghi Autunno.
Ingredients
  Penne pasta 2 Cup (32 tbs)
  Olive oil 1 Cup (16 tbs)
  Sliced mushrooms 3 Cup (48 tbs) (shitake, cremini, portabella, oyster)
  Finely chopped garlic 2 Tablespoon
  Finely chopped shallots 1 Cup (16 tbs)
  Kosher salt 1 Pinch
  Sun dried tomato 1 Cup (16 tbs) (soaked in wine and chopped sage)
  Heavy cream 3 Cup (48 tbs)
  Mascarpone cheese 1 Cup (16 tbs)
  Asiago cheese 1 Cup (16 tbs)
  Spinach 1 Cup (16 tbs)
  White pepper 1 Teaspoon
Directions

MAKING
1. In a skillet heat olive oil.
2. Add the mushrooms, garlic and shallots in it.
3. Cook until the garlic and shallots are browned a little.
4. Season with a pinch of salt.
5. Add the sun dried tomato, heavy cream, mascarpone cheese, asiago cheese and blend in to make the sauce.
6. Drop the spinach and sprinkle in the white pepper.

SERVING
7. Plate it and serve right away.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Feel: 
Creamy
Method: 
Saute
Ingredient: 
Mushroom
Restriction: 
High Protein
Servings: 
5

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Average: 3.9 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1378 Calories from Fat 1089

% Daily Value*

Total Fat 123 g189.5%

Saturated Fat 53.8 g269%

Trans Fat 0 g

Cholesterol 271.7 mg90.6%

Sodium 584.3 mg24.3%

Total Carbohydrates 52 g17.4%

Dietary Fiber 3.5 g14.1%

Sugars 6 g

Protein 19 g38.5%

Vitamin A 79.4% Vitamin C 18.9%

Calcium 33.6% Iron 16%

*Based on a 2000 Calorie diet

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Funghi Autunno - Pasta In Cream Sauce With Wild Mushrooms And Sage Recipe Video