Welcome to HCfoodie's first ever Recipe of the Week! The site will now be updated with greater frequency, as I share some of my favorite recipes with you, the foodie at home.
This week's recipe was formulated by myself, during a week-long stretch of time when my mother and I were hurrying to rid ourselves of an excess of pasta and cheese before it all spoiled. Pasta Fest '07 was a resounding success, and this was one of the better dishes.
This is a clean, simple, nourishing vegetarian dish, that follows the authentic Italian ideal for cooking: start with good ingredients, and there will be no need to hassle yourself with complex preparation methods.
Baby portabello linguine
8 oz. uncooked linguine
1 tablespoon salt for pasta water
6 baby portabello mushrooms, slivered
1 tablespoon butter
1 scallion (green onion), minced
1/2 teaspoon salt
1 clove garlic, minced
4 oz. mascarpone cheese
1/4 cup shredded parmigiano reggiano cheese
2 teaspoons minced fresh basil
1 teaspoon minced fresh rosemary
1 teaspoon extra virgin olive oil
¼ teaspoon cracked black pepper
Begin by bringing ½ gallon of water to a boil with one tablespoon of salt. Add linguine and cook until aldente, about 8-13 minutes.
Meanwhile, sauté baby portabellos in butter with scallion and salt over medium-high heat until mushrooms are reduced and slightly softened, about 5 minutes. Transfer mushrooms to a bowl and hold. Return pan to medium heat, and sauté garlic until the flavor is developed and the garlic is softened, about 1 minute.
Once the linguine is cooked to desired consistency, strain it into a large bowl and add mascarpone and parmegiano reggiano cheeses. Stir and toss to melt the cheeses, then add sautéed mushrooms, garlic, basil, rosemary, olive oil, and pepper. Garnish with more fresh grated parmegiano reggiano cheese, if desired, and serve.
Makes 4 servings
Mangia!
--Seguin
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