Mushrooms , porcini, parsley and mascarpone sauce

Mushrooms , porcini, parsley and mascarpone sauce

Suggested material offered in store


50 g butter

4 c. tablespoon of olive oil

250 g chanterelles (trimmed)

250 g porcini (dried or frozen)

½ c. teaspoon pepper

2 cloves garlic (minced)

3 c. chopped Italian parsley (chopped)

6 c. tablespoons of mascarpone cheese

Juice of ½ lemon

400 g short pasta

Parmesan (grated)

Salt and pepper


Heat the butter and half the olive oil to sauté the mushrooms, a small amount at a time.

Cook fungi.

Heat remaining olive oil in a skillet and add garlic and hot pepper. Cook until garlic is tender and add the parsley and mushrooms.

Cook over low heat 5 minutes and stir in mascarpone and lemon juice. Season with salt and pepper.

Cook pasta al dente in plenty of boiling salted water.

Add the pasta in mushroom sauce, mixing well. (* If necessary, add a little pasta cooking water to "relax" the sauce.)

Top with parmesan and serve.


6 servings.

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