Caputo’s Farfalle with Mushrooms and Cheese

1/2 cup dried porcini mushrooms, reconstituted, drained, reserve liquid
2 Tbl. butter
1 small onion, finely chopped
1 clove garlic, crushed
3 cups fresh mushrooms, finely sliced
10 fresh sage leaves, 4 finely chopped, save remaining for garnish
2/3 cup dry white wine
1 lb farfalle
1/2 cup mascarpone cheese
1 cup Gargonzola cheese
2 medium tomatoes, peeled and diced

Finely chop the porcini mushrooms. Melt butter in a large saucepan, add the onion and porcini. Cook gently, stirring until onion is soft, about three minutes. Add the garlic, fresh mushrooms, chopped sage, salt and pepper. Cook over medium heat stirring frequently for about five min. Stir in the soaking liquid and the wine and simmer for about five min. Stir in the mascarpone and Gargonzola until melted and heated through. Sprinkle on the chopped tomatoes and stir to mix, not cook. Serve with freshly ground black pepper and garnish with the extra sage leaves.

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