We're going to have two wonderful mushroom farmers at The Slow Food Central New Jersey Farmers Market on Sunday, 2/24: Davidson’s Exotic Mushrooms and Sibumi Farm.
To celebrate our local farms as well as the winter weather (while it lasts) try this recipe. It marries the meaty intensity of wild mushrooms with the silky creaminess of a good mascarpone.
Pappardelle with Local Wild Mushrooms and Mascarpone Cheese
Serves four
1 pound pappardelle pasta
4 cloves garlic
½ cup Extra Virgin olive oil
½-3/4 pound mascarpone cheese
2 cups mixed sliced wild mushrooms, such as portabellos, shitakes, oyster mushrooms, morels etc.
2 tbsp. minced fresh herbs such as rosemary, thyme, oregano, tarragon, parsley and sage
¼ cup fresh grated Parmigiano cheese
salt and pepper to taste
Fill a large pot with lightly salted water and bring to a boil. Cook the pasta according the the directions on the package.
In te meantime, In a large skillet, combine oil and garlic, let cook until garlic is golden brown. Add the mushrooms and let cook while stirring every now and then. Let the mushrooms cook through. Season with salt and pepper and ½ of the herbs. Add the mascarpone to the mushroom mix and remove from heat. Let the cheese melt in while stirring.
Add strained pasta to the sauce. Toss in the parmigiano cheese and remaining herbs check for seasonings and serve immediately.
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