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VIEW RECIPE
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Title:
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Three Mushroom Ragu |
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Date:
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03/24/2008 19:41:15 |
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Posted by:
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ChefBelle |
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1 lb. dry fettuccine
3 Tbsp. olive oil
1/4 cup shallots, sliced
8 oz. white mushrooms, sliced
4 o. crimni mushrooms, sliced
4 oz. shiitake mushrooms, stemmed and sliced
1/4 cup dry sherry or Madeira
1 can (14-oz.) tomatoes diced with juice
1 Tbsp. balsamic vinegar
1 Tbsp. tomato paste
1/4 cup mascarpone
2 bps. fresh parsley
1 Tbsp. fresh thyme, chopped
Salt and ground black pepper to taste
Prepare pasta as per directions on pkg.
Sauté shallots for ragu in 1 Tbsp. olive oil in large sauté pan over medium heat. Add 1 Tbsp. more oil, increase the heat to high and sauté mushrooms in batches until browned.
Transfer to a plate. Add more oil to the pan and sauté remaining mushrooms. Return all mushrooms back to the pan.
Deglaze with sherry and simmer until liquid evaporates.
Add tomatoes, balsamic and paste. Reduce the heat to low and simmer until thick, about 15 minutes.
Stir in mascarpone, herbs, salt and black pepper.
Toss with fettuccine to coat.
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My Comments:
We had this dish the other day and it good serves with a big green salad and crusty French bread
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COMMENTS AND REVIEWS
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