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

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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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