I’ve been in the mood for mushrooms lately, and then I saw this recipe for a mushroom sauce. That sounded perfect, but I increased the mushroom to pasta ratio to make sure I got my fix. The original recipe also called for mascarpone, and I used ricotta. I am not suggesting that these two cheeses are interchangeable, but ricotta is a more common ingredient and I thought it worked well here. Overall, I tried to make this a simpler dish, one which was less fussy and could be made on a weeknight.
The meal was really good, but next time I would use even more mushrooms, because you really can’t ever have too many. Please forgive the monochromatic picture – some fresh herbs would really brighten this up.
12 oz. whole wheat pasta, cooked and drained
1 T olive oil
1 shallot, peeled and sliced
1 T minced garlic
2 (10 oz.) packages sliced mushrooms
1/2 c. white wine
1 c. ricotta cheese
1 T Italian seasoning
1/2 c. Parmesan cheese
Heat olive oil in a large frying pan. Add shallot and garlic, and saute for 2 minutes. Add mushrooms, and cook for 10 minutes, or until tender. Add white wine, and simmer for 5 minutes. Remove from heat, and stir in ricotta cheese and Italian seasoning. Spoon sauce over pasta, and serve with Parmesan.