3/4 pound white button or cremini mushrooms, trimmed and sliced
1 cup ricotta
4 tsp. fresh lemon juice
shaved parmesan for serving
Instructions
In a large pot of boiling salted water, cook pasta until al dente. Reserve 3/4 cup pasta water; drain pasta and return to pot.
Meanwhile, in a large skillet, melt 1 Tbs. butter over medium heat. Add onion and cook until softened, about 4 minutes. Add wine and cook until almost evaporated, 4-6 minutes. Add mushrooms; season with salt and pepper and cook until browned, about 8 minutes. Remove skillet from heat and stir in 1 Tbs. butter.
Add mushroom mixture, ricotta, and lemon juice to pasta; stir to combine, adding enough pasta water to create a thin sauce. Serve topped with Parmesan.
Note- To increase mushroom flavor, soak 1/2 oz. dried porcini mushrooms in 1/2 cup hot water for 20 minutes. Remove porcini and strain and reserve liquid. Cook porcini in step 2 with white button mushrooms. Add porcini liquid in step 2 to pasta.
Originally Submitted
6/26/2010
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