Mascarpone cheese sauce with variations op. 2. (Mix mushroom)

Here is a second recipe variation using the Mascarpone cheese sauce. It is a pasta dish with a combination of porcini and other various mushrooms. Porcini mushrooms have a rich, earthy flavor that really gives the sauce depth. You will have the taste of restaurant dish in no time!

Mascarpone cheese sauce with variations op. 2. (Mix mushroom)


(Recipe by:Chef Yasue Siewert)


Prep.: 10 minutes
Cook: 15 minutes


Makes 4 to 6 servings


14 oz any kind of long dried pasta (fettuccine recommended)
1 oz dried porcini mushrooms (will be about 8 oz after hydrated)
2 cups Mascarpone cheese sauce
12 oz (about 3 to 4 cups) mushroom (white mushroom, baby Portobello are recommended), sliced
2 tbs Olive Oil
½ tsp salt
¼ tsp black pepper
4 tbs chive or parsleys, finely minced
2 tbsp grated parmesan cheese


In small bowl, put dried porcini and hot water, and let it sit for 20- 30 minutes until hydrated. Drained and squeeze out the water as much as possible, and cut hydrated porcini mushroom into ½ inch size
Warm the Mascarpone cheese sauce.
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite ("al dente"), stirring frequently to prevent the pasta from sticking together, about 8 minutes. Drain well but save ½ to 1 cup of pasta water (do not rinse).

Meanwhile, heat pan and add olive oil with high heat. Add sliced mushroom and cook with high heat until golden brown (about 5 minutes)
Add porcini mushrooms and cook another 2- 3 minutes. Add Mascarpone cheese sauce and add salt and pepper as final seasoning and mix the sauce lightly.

Transfer the pasta into sauce and mix well (put pasta water to make sauce thinner so they can blended well)
Sprinkle chive (or parsley) and parmesan cheese, serve warm.

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