EVOO
3 c. Mushrooms, sliced (a mix of shitaki, button & portobella)
1 Shallot, chopped
Salt & Pepper
½ c. White Wine
½ c. Chicken Stock
1 c. Mascarpone Cheese
½ c. Parmigiano Reggiano Cheese, freshly grated
1# Rigatoni Pasta
Fresh Chives, chopped for garnish
Cook pasta to al dente while making mushroom sauce.
Heat oil in a pan & add mushrooms & shallots.
Season with salt & pepper.
Add the wine & cook 5 minutes.
Add the stock & cook another few minutes.
Add mascarpone & stir until creamy.
Add pasta straight from the cooking pot.
Add Parmigiano.
Mix well.
Garnish with chopped chives.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.
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