By Casa de Suna
Published Nov 20
Dried mushrooms, garlic butter and mascarpone sound pretty good on their own.
Combine them with lemon, onions, and thyme and pour it over a tubular pasta like fiorelli or mafaldo corta, so it seeps into every bite, drizzle it with truffle oil, and prepare to win the hearts of everyone you serve it to.
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How to Make It
Difficulty: Easy
Overall Time: 25 min
Prep Time: 15 min
Cook Time: 10 min
Serves: 4
INGREDIENTS
- 2 pkgs (½ oz / 14 g) dried mushrooms, such as morels, porcini or chanterelles
- 1 pkg (12 oz / 350 g) fiorelli or mafalda corta pasta
- ¼ cup garlic butter
- ½ small onion, thinly sliced
- 14 oz (400 g) mixed mushrooms, torn into pieces or thinly sliced
- ½ cup smooth mascarpone cheese
- ½ cup finely grated Parmigiano-Reggiano cheese, plus more to garnish
- 2 tbsp fresh thyme leaves
- 1 lemon, zested then cut into wedges
- Truffle oil (optional)
INSTRUCTIONS
- Boil a pot of water. Measure out 1 cup boiling water and pour over dried mushrooms in a medium bowl. Set aside. Cook pasta following package directions.
- Meanwhile, melt garlic butter in a large frying pan over medium-high heat. Add onion, then fresh mushrooms. Cook, stirring occasionally, until mushrooms are dry and golden-brown, approximately 8 to 10 minutes.
- Add rehydrated mushrooms, soaking liquid, cheeses, thyme and lemon zest to pan. Stir until combined. Season with freshly ground black pepper.
- Reserve 1 cup pasta water, then drain pasta. Stir pasta into sauce, adding some reserved pasta water if you prefer a looser sauce. Divide among plates. Garnish with Parmigiano-Reggiano, truffle oil or a squeeze of lemon, if desired.
Kitchen Tip
You can use store-bought garlic butter or make your own by combining 3 tbsp softened salted butter with 3 minced garlic cloves and 2 tbsp finely chopped parsley.
