Mushroom Cavatelli with Mascarpone and Chives
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Ingredients & Equipment
What we send
- 1/8 ouncechives
- 2 clovesgarlic
- 9 ouncescavatelli pasta
- 4 packetsunsalted butter
- 1/4 cupwhite wine
- 1/2 teaspoonporcini mushroom powder
- 3 ouncesmascarpone cheese
- 1/2 ouncegrated Parmesan cheese
- 3 ouncesshiitake mushrooms
- 8 ouncescremini mushrooms
- 2 ouncesoyster mushrooms
What You’ll Need
- kosher salt
- black pepper
- 10" large pot
- 12" large high-sided pan
Bring a large pot of water to a boil over high heat. Trim and discard tough mushroom stems, then wipe mushrooms clean with a damp paper towel and cut into ¼-inch slices. Rinse chives and thinly slice. Thinly slice garlic.
Season boiling water generously with salt. Stir in cavatelli and cook until al dente, about 2 minutes. Reserve ½ cup pasta cooking water, then drain and set aside.
While pasta cooks, heat butter in a large high-sided pan over medium-high heat. When butter is foamy, add mushrooms and garlic and sauté, stirring occasionally, until mushrooms begin to brown, 10-12 minutes. (P.S. This is a great time to set the table). Then, add wine and cook, scraping up brown bits from bottom of pan, until liquid is mostly evaporated, about 1 minute. Season with ⅛ teaspoon salt and pepper as desired.
Make Porcini Broth
Once cavatelli is cooked and drained, whisk porcini powder into reserved pasta water until fully dissolved.
Add cooked cavatelli to pan with mushrooms, still over medium-high heat, and stir to combine. Add porcini broth and stir until sauce is silky and clings to noodles, 1-2 minutes. Stir in mascarpone to fully coat pasta, then remove pan from heat.
Plate Mushroom Cavatelli
Add chives and half of Parmesan to pan with pasta and stir to combine. Taste and add salt and pepper as desired, then divide mushroom cavatelli between serving bowls. Garnish with remaining Parmesan, and dig in!