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Thursday, May 21, 2009

Wild Mushroom Pasta with Mascarpone Cheese

This was so very very yummy!!!!!!

½ lb shitake mushrooms, stems removed, and chopped
½ lb crimini mushrooms, chopped
2 pkgs dried porcini mushrooms
1 medium sized leek, chopped
1 large shallot chopped
1 tbsp minced garlic
1 tbsp dried thyme
1 cup beef stock
1 cup boiling hot water
1 cup red wine
1 pkg mascarpone cheese

Heat 1 cup boiling hot water. Add the dried porcini mushrooms and let stand. This will reconstitute the mushrooms. In a tbsp olive oil, saut̩ the shallots, the leeks and the garlic until wilted. Add the shitake mushrooms and the crimini mushrooms and let simmer for 5 Р7 minutes. Add the porcini mushrooms, including the water they have been sitting in. Let simmer for 5 Р7 minutes. Add the red wine, thyme and beef stock and let cook for about 10 minutes. Add the mascarpone cheese right before serving. Stir in until melted. Serve over whole wheat pasta.